Japanese Cheesecake

Japanese Cheesecake is another easy menu dish. That sweet lovers, Softer and more fluffy than New York Cheesecake, Not too sweet.

Ingredient.

Cream cheese (rested at room temperature) 300 g     

Unsalted butter (rested at room temperature) 45 g                 

3 eggs number 0

25 grams of granulated sugar

12 g corn starch

150 g of milk

55 g granulated sugar

Smell as you like

Japanese Cheesecake Method.

1. Place the cream cheese and butter in a heatproof mixing bowl. set on boiling water. UFABET The poor are homogeneous, lift it up, set aside.
2. Separate egg whites and yolks. Mix egg yolks with 25g sugar and cornstarch, add flavor of your choice, set aside.
3. Bring the milk to a boil in a heatproof mixing bowl. Pour the egg yolk mixture over the boiling water, stir until it begins to thicken (must be thick enough. Do not make it too thick Otherwise the pastry will be hard). Lift it up and mix it into the cream cheese mixture.
4. Beat egg whites with 55g sugar until soft peaks formed. Fold into the cream cheese mixture.
5. Pour into the mold, knock on the table a few times to release large air bubbles.
6. Put the mold in a basin filled with 2-3 cm of boiling water. Place in the oven at 180 degrees Celsius for 15 minutes, reduce the heat to 160 degrees Celsius. Bake for another 25-30 minutes. Turn off the heat and leave it in the oven for 45 minutes. Lift out of the oven
7. Lift the candy out of the whole paper pan. Place on a wire rack until cool. Place in the refrigerator overnight and peel off the paper. If you want a beautiful cut, you need to freeze it for 1 hour, then cut.