The recipe of my jiggly fluffy Japanese cheesecake (15 x 7 cm pan)
150g cream cheese
50g milk
25g unsalted butter
40g plain flour or all purpose flour (corn starch replaceable)
3 egg yolks
4 egg white
1 tsp lemon juice / vinegar for egg stabilization
50g sugar
Baking method:
- 160C for 25 minutes
- Open the oven to reduce temperature to 100C and bake for extra 60 mins (30mins door closed and 30mins door opened slightly)
- Turn off the oven and remove the water bath, let the cake inside the oven for 30mins
*Notice:
_ The cake must be baked with a water bath
- I put the cake in the bottom most rack of the oven
- The temperature in the video is the inside oven temperature that I used oven thermometer to measure. Because some ovens might have a discrepancy between the display number and real temperature inside the oven.
The 15cm loose base round cake pan (US - Amazon Associates) : [ Ссылка ]
Apron ( Amazon UK Merch) : [ Ссылка ]
My baking and camera equipments: [ Ссылка ]
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Copyright by Thy Than
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