https://www.copymethat.com/r/rugKgaPTZ/japanese-souffle-cheesecake/
105947666
47TGxG0
rugKgaPTZ
2024-05-17 08:03:29
Japanese Souffle Cheesecake
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Doubled the recipe and used 8 inch cake pan. The first 15 minutes did not brown as much, so let it brown longer then reduced the temperature. Continued checking and cake did rise again and had a tiny crack. Reduced the second time since first was longer.
Ingredients
- cream cheese ...................................120g
- milk ...........................................100g
- unsalted butter ..................................25g
- cake flour ............................16g
- corn starch ...............10g
- egg yolk ......................................46g
- vanilla extract .........................a little
- egg white......................................92g
- granulated sugar.............................50g
- 383°F 15 min→302°F 20 min→266°F 20 min→230°F 25 min→rest in the oven 10 min
- 蛋白先冷凍15分鐘, 打出來的蛋白霜更穩定, 更細膩
- 室溫水入爐, 高約2cm即可, 不要太多, 多水難上色, 烤的時間要更久
- 烤好後留在烤箱10分鐘才取出
- 食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整,烤法: 先高溫定形(高溫時間最好在15分鐘內), 使表面上色, 形成硬殼, 再慢慢逐步降溫把蛋糕烤熟
Steps
Directions at youtube.com
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