The Japanese light cheese cake is soft and moist in the mouth, has a refreshing and not greasy taste, and uses cheese with lower calories than cream cheese, making it fresh and healthy.
Ingredients
- Egg yolks 3
- Original cheese 145g
- Low gluten flour 40g
- Corn starch 18g
- Oil (choose odorless) 30g
- Egg whites 3
- Lemon juice 1/2 spoon
- Sugar 40g
Instructions
- Mix plain cheese and oil, add egg yolk and mix well, sift in low-gluten flour and cornstarch and mix well
- Add lemon juice to the egg whites and beat, then add sugar in three batches and stir until the egg whites become hooked. Fold one-third of the egg whites into the batter and mix well, then pour into the egg whites and mix evenly.
- Grease the mold with butter, pour in the batter, and bake in a water bath at 130 degrees for 60 minutes. Take it out and sprinkle honey water on the cake.
- Please adjust the time and temperature according to your own oven. After the cake is baked, you can put it in the oven for 5-10 minutes before taking it out to reduce shrinkage.
- After the cake has cooled down, it is recommended to refrigerate it in the refrigerator for 2 hours or more. It will taste better when frozen.
