Hello everyone, this is Lisa
Today we will make Japanese Cheesecake
It is not hard to make Japanese Cheesecake
As long as you know how to reach the optimal state of meringue and control the oven temperature
You can make a non-crack and non-collapse
cheesecake with delicate texture
Unlike chiffon cakes
Japanese Cheesecake will not rise a lot during baking
After demoulding, it will fall back slightly
Use a baking pan especially for making Japanese Cheesecake
Oval shape with about 5.5 cm in height
If you use a 6-inch round baking pan
You can just multiply by 1.2 on this recipe provided in the description box
Line the bottom with baking paper
Brush the melted butter upright around the pan
It is easy to demold and the cake is relatively smooth all around
If the pan is lined with baking paper all around
It will be a little uneven after demoulding
Use 2 jumbo size eggs, about 70 grams each with shell
If you don't have big eggs
Just follow the recipe in the description box
Seperate the egg white and egg yolk
Use a bain marie to soften the cream cheese over low heat
Stir slowly and soften until the cream cheese becomes particularly smooth
Pour the butter and melt
Then add the cream, you can also use milk instead
Mix until the butter, cream and cream cheese are fully combined
No small lumps
Remove the heat to cool
After cooling, add the egg yolks and mix well
Sift the mixture of cake flour and corn flour
Japanese cheesecake has a very delicate and dense texture
The amount of flour is actually very small
Mix caken flour and corn flour
sift in two times and mix gently
Stir in the zigzag method until no dry flour is seen
The yolk mixture should be in a relatively fast flowing state
Put it in the fridge for a while
Preheat the oven to 130C/265F
Pour a small amount of lemon juice into the egg white
You can also use white vinegar or cream of tartar instead
Some people seem to be more resistant to Cream of tartar
Actually for novices
Cream of tartar can make meringue more stable than lemon juice or white vinegar
Mix on medium-high speed until big bubbles appear
Add 1/3 of caster sugar
Today we are going to beat the white eggs to Soft peak, which is a hook shape
For people who are not confident about whipping egg whites
You can search in my channel and watch the video " How to whip egg whites (Soft peak, Firm peak, Stiff peak)" to learn more
Keep mixing on medium-high speed until delicate bubbles appear
Add another one third and mix on medium speed
At this time, the meringue begins to show obvious lines
Lift the whisk, the meringue is still very soft
Add the remaining sugar
Mix on low speed until a hook shape appears
If you are unsure about which stage it shall be
Just lift the whisk from time to time to observe the stage to avoid overwhipping
Add 1/3 of meringue to egg yolk mixture
Mix in a bottom-across-over-top motion
until no mergingue can be seen
Pour directly into the remaining meringue
Continue mxing in the same way
The whole process should be fast and gentle
So that the meringue is not easy to deflate
And the cake batter should look as smooth as ribbon
no small lumps
Pour into the baking pan, about 80% full
Do not fill in too full
Or the cake will rise over the pan, causing cracking and collapse
Gently shake to remove small bubbles from the cake batter
Make the surface smoother
Place in a larger baking tray and pour enough cold water
Around 3 cm above
If you use a loose-base baking pan, wrap it with foil to avoid water in
Put on the lower rack and bake at 130C/265F for 60 minutes
Low temperature baking with water bath method can ensure that the cake will not rise quickly
The surface is not easy to crack
The measured temperature of the oven is about 100C/212F in the first 30 minutes
Then it will slowly rise to 110C/230F
Please adjust the temperature of your oven
The cake has been set after baking for an hour
Turn the temperature to 150C/300F and bake it for 10 minutes
Good control of oven temperature
can bake the perfect Japanese cheesecake
Let it cool for a while after taking it out
Flip the mold
If you like the chilled cheesecake
Cut a piece after chilling for several hours
The cake is very delicate
with a hint of cheese
I am Lisa, if you like my video
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See you next time