Resep Japanese Cheese Cake

Instructions

1. Prepare a baking dish with a diameter of 20 or 22 cm. Spread thin margarine then line with baking paper. Set aside.
2. In a bowl, sift the flour and cornstarch. Set aside.
3. In a saucepan, heat the butter, cream cheese and liquid milk over low heat while continuing to stir until dissolved and mixed well. Turn off the heat.
4. Once warm, add the flour mixture and stir well. Add the egg yolk and mix well. Add the grated lemon zest then stir again. Set aside.
5. Beat egg whites until foamy. Add sugar and lemon juice little by little until finished. Beat until soft peaks (egg whites expand and form a blunt cone when the mixer is lifted).
6. Add 1/3 of the egg white mixture to the cream cheese mixture then stir well. Pour this mixture into the remaining egg white mixture and stir until completely mixed.
7. Pour the mixture into the pan.
8. Bake the dough using the au bain marie or steam bake technique (baking in a baking pan filled with water) at 150°C for 75 minutes or until cooked. Adjust to each oven. Take it out and let it cool.
9. Ready to be served.
10. 1. Once cooked, leave the cake in the oven that has been turned off for 15 minutes. If you rush out of the oven, the cake will fall or collapse due to the sudden change in temperature. 2. Don't leave or skip the lemon juice. This is useful so that the beaten eggs can be more sturdy. You can also replace lemon juice with ½ teaspoon cream of tartar. 3. Sprinkle the cheesecake with powdered sugar and pieces of fresh fruit such as strawberries or oranges. The savory taste of the cake will combine deliciously with the sweet and fresh taste of the fruit.