Hi everyone, this is Lisa
Today, let's make a Japanese cheesecake with a hint of lemon flavor
Delicate texture, melt in the mouth
Although the surface is a little cracked, it does not affect its deliciousness at all
Wash a lemon and peel a little lemon zest
Only grate a thin layer
Squeeze out some lemon juice
Use half block of cream cheese
Cut into small pieces
Soften the cream cheese in a bain-marie over low heat
Don't let the bottom of the bowl touch the hot water, stir slowly to soften
until the cream cheese is smooth and creamy
Add unsalted butter until melted
Add milk and lemon juice
until the cream cheese is completely smooth without any lumps
Remove the heat. Mix cake flour and cornstarch
Cornstarch can also be substituted with cake flour
sieve in 2 batches
Do not stir vigorously
Stir in the zigzag motion until no flour is visible
Use three medium eggs, about 55-60g each
Put the egg yolks in the cheese batter
Add lemon zest
Now the cheese batter is dripping fast
Preheat the oven to 130C/265F
Pour a small amount of lemon juice into the egg whites, white vinegar or cream of tartar can also be used instead
Beat the egg whites to get a lot of frothy
Add the sugar in 2-3 batches
Mix the meringue to soft peak
When the meringue becomes delicate and shiny
The tip of peak curls over while the whisk is lifted
If the meringue is overmixed, the surface of the cake will be easier to crack during baking
Add 1/3 of the meringue and fold in from bottom to top
Once fully mixed, pour directly into the remaining meringue
Continue mixing in the same way, so that the meringue is not easy to defoamer
The cheesecake batter is very smooth
Use a six-inch removable base baking pan for easy demoulding
Line the bottom and sides with baking paper or baking mat
Wrap the baking pan with foil to prevent water into the pan
Fill the baking pan with the batter until 80% full
Give a few taps or circle with a toothpick
To remove air bubbles from cake batter for a smoother surface
Put it in a larger baking pan, pour hot water, about 2-3cm
Put it on the bottom rack of the oven and bake at 130C/265F for 60 minutes
Bake at low temperature in a water bath to ensure that the cake does not rise rapidly
After baking for an hour, it has risen a lot
Turn up to 150C/300F and bake for 10 minutes until light golden brown.
The cake cracked "perfectly" in the last ten minutes
It may be caused by the increase in temperature
But this doesn't detract from the deliciousness of this Japanese cheesecake with lemon flavour
Let it cool at room temperature after unmolding, then place in the fridge for a few hours before serving
The cake is very smooth and delicate
The cheese has a hint of lemon aroma which makes it more refreshing
If you make it at home, why not post your work to my facebook
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See you next time