Japanese Cheesecake (6" inch / 15cm)

INGREDIENTS :
a)100g cream cheese
76g milk
35g unsalted butter

b)35g All purpose flour

c)38g egg yolks

d)78g egg whites
40g sugar

日式芝士蛋糕 (6" 寸 / 15cm)

份量: 一個6吋蛋糕
a)100g 忌廉芝士
76g 牛奶
35g 牛油
b)35g 普通麵粉

c)38g 蛋黃

d)78g 蛋白
40g 細砂糖

Instructions
Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix will. Last ingredients (C).

Step 2- Beat egg white, sugar separate into 3 portions. Egg white must refrigerate before start beating (more stable when mixing). Beat into soft peak.

Step 3- Egg white separate into 2 portions, fold gently with cheese mixture using a spatula.

Step 4-Using baking oil spray on 6” inch mould and make sure fully cover.

Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick and prepare a tray, then pour hot water around 1 inch height and bake the cheesecake in 150°c for 70 minutes. First, bake 20 minutes with door close.Second, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake , and bake another 25 minutes leave with a small gap bake until golden brown. Total baking time 70 minutes.

Important tips.
1.)Cake pan must fully covert and spray with baking oil spray(the cake will rise perfectly)
2.)Before start mixing,the egg white must refrigerate after separate with yolk.
3.)Your egg white need to be soft peak after sugar in.
4.)Bake the cake at 150 c° with water bath total time is 70 minutes. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.

Instagram : https://instagram.com/bakewithangus