Spongy Japanese Cheesecake

adsense 336x280 This spongy, light cheesecake is good plain, with fresh fruit topping, or you can even frost it.

Spongy Japanese Cheesecake

  • 1 (8 ounce) package Cheese, cream
  • ½ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 3 tablespoons Butter, without salt
  • 10 tablespoons Wheat flour, white, cake, enriched
  • 2 tablespoons Cornstarch
  • 6 Egg, yolk, raw, fresh  
  • 1 tablespoon Lemon juice, raw
  • 6 Egg, white, raw, fresh
  • ¼ teaspoon Leavening agents, cream of tartar
  • ⅛ teaspoon Salt, table
  • 10 tablespoons superfine sugar

 Step 1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.

 Step 2
Place cream cheese in a bowl with milk; soak for 20 minutes.

 Step 3
Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.

 Step 4
Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.

 Step 5
Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.

 Step 6
Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.

 Step 7
Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.


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