Japanese light cheese cheesecake

　　Because I love to eat Japanese light cheese cheese cake in the cake shop, and only after I make it do I know that it's so simple! I'll eat it all at once! It's as good as the cake shop outside, and even fresher!

WHAT YOU NEED

Ingredients

100 grams of cream cheese
Three eggs.
50 grams of milk
30 grams of unsalted butter
15 grams of low-fat flour
10 grams of cornstarch
Protein three.
45 grams of sugar
Lemon juice in moderation

How TO MADE Japanese light cheese cheesecake

1. Pour the milk into the cream cheese (I'm using solid cheese cheese, it's best to cut it into pieces to make it melt) isolate the water and heat the mixture until there are no grains, the butter is softened in the microwave to the liquid, then pour it into the liquid cheese three times, stir evenly, then pour a few drops of lemon juice, then stir evenly.

2. Add the egg yolk three times to the mixed liquid cheese, add one egg yolk to the mixture once, this movement is fast, immediately open the egg yolk mixture.

3. Low-fat flour and cornstarch flour are mixed and added to the egg yolk cheese, stirring evenly with a manual egg beater or rubber scraper.

4. Before beating the protein, you can start by heating the oven to 150 ° C. The frozen egg yolk is dripped into a few drops of lemon juice. The electric egg beater is used to make a thick foam with the highest grade.

5. Take half of the dissolved protein into the egg yolk cheese and gently stir evenly.

6. (The method is to stir from the bottom to the top, do not make circles, details can be seen in the video) then pour the remaining protein mixture evenly and the cheesecake is pasted.

7. The cake paste is poured into a six-inch circular mold or a classic cheese mold like mine, and the bubbles are shaken a little bit.

8. If it's a live bottom, remember to wrap a layer of paper around the mold to prevent the cake from getting wet while baking in the water bath.

9. Then add cold water to the grill, preferably ice water, to prevent the high temperature from breaking the cheesecake peel.

10. Then put the cake mold on the baking tray, water bath baking 150°C for about 60 minutes, each person's oven temperament is different, so please pay attention to your cake from time to time, usually I color the surface and then model and then bake it for 10 minutes and then finish baking.

11. At this point, you only need one hand to hold the top of the cake and pour the cake out of the tray, and your friends who are interested can apply a layer of mirror gel on the baked cheese cake.

Handy cooking tips

　　Sometimes I use a 6-inch bottom mold, and sometimes I use a classic cylindrical mold, because the thickness of the mold is different, and the temperature and time of baking must be adjusted accordingly.I added some lemon juice to make the cake sweet and not spicy, and it was gone!