#104

#pinyumyum #vlog #一口入魂 #乳酪蛋糕 #cheesecake #food #baking
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Hello everyone! Today, I'm taking on the challenge of making a Japanese-style half-baked cheesecake. This cake is renowned for its delicate, melt-in-your-mouth texture-absolutely delicious! The steps in this recipe are quite simple, but there are a few key techniques to keep in mind. If you enjoy the video, please give it a thumbs up and subscribe!
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Original Recipe in Chinese: • 半熟乳酪蛋糕｜Half-baked Chee...
Recipe : SN3743*8 pieces
50g egg yolks
9g sugar
9g cornstarch
100g milk
29g unsalted butter
150g cream cheese
31g egg whites
30g granulated sugar
Instructions:
1. Separate the egg yolks and egg whites. Refrigerate the egg whites. Mix the egg yolks, granulated sugar, and cornstarch until smooth.
2. Heat the milk until it starts to simmer. Slowly pour it into the egg yolk mixture while constantly stirring. Pour the mixture back into the pot and heat on low until it thickens and leaves a trail when stirred. Remove from heat.
3. Add softened unsalted butter and room-temperature cream cheese to the mixture. Stir until smooth. Strain the batter through a fine sieve or blend it to ensure there are no lumps.
4. Gradually add granulated sugar to the egg whites in two batches and whip until soft peaks form.
5. Gently fold a large spoonful of the meringue into the cheese mixture, stirring lightly five times. Then, fold the cheese mixture back into the remaining meringue until well combined.
6. Fill a piping bag with the batter and pipe it into molds. Place the molds in a preheated oven with a tray of room-temperature water filled halfway. Bake at 230°C/130°C for 16-20 minutes, until the surface is slightly golden.
7. Let the cakes cool for 10 minutes, then remove from the molds and peel off the baking paper. Allow them to cool completely, then refrigerate for at least 4 hours before serving.
Note:
For those unfamiliar with baking cheesecakes, please refer to the original recipe video for detailed instructions from the chef.
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Haha, glad to see my video made you hungry! 😋