Japanese Cheesecake


128 grams of Dutch milk, cheese and milk
26G low gluten flour
14g corn starch
43g light cream
Four eggs
14 TSP lemon juice


Step 1
Cut the cream cheese into small pieces, soak in the milk for 30 minutes, heat in water, stir until the granules are smooth;

Step 2
Melt the cream in water, pour into the milk cheese paste and mix well;

Step 3
Sift in low gluten flour and corn starch and mix well;

Step 4
Beat the egg yolk and mix well;

Step 5
Squeeze in 1 / 4 teaspoon lemon juice and mix well;

Step 6
Beat the egg white into thick foam, add the sugar in three times, and beat until the wet foam (lift the egg beater, the tip will droop);

Step 7
Mix 1 / 3 protein cream with batter;

Step 8
Pour back the remaining protein cream and mix well;

Step 9
Place the bottom and side paper on the 8-inch mold, pour in the batter, shake it gently on the table, shake out the big bubbles in the batter, preheat the oven to 170 ℃, bake for 20 minutes, lower it to 150 ℃ and bake for 40 minutes.