輕乳酪蛋糕

很久沒有做蛋糕了，很喜歡這個輕乳酪蛋糕，饞嘴了就會去 Paris Baguette 買一個來解饞，自己做了一個大的就會全都自己吃掉，又會很內疚。可是近來都不出門了，生活節奏慢下來了，心情也靜下來了，廚房還是我最好的養心蓄力的地方。

現在網上找方子很簡單，我看中了這個：

https://www.craftpassion.com/light-japanese-cheesecake/

 

 

 

 

 

 

我放餅箱冷卻時蓋上保鮮膜，結果表麵的皮給揭下來了，破像了

 

 

INGREDIENTS:

Cream cheese batter
250 gram Philadelphia cream cheese
6 egg yolks (Update: I measured mine, it was about 118g in total for the yolks)
70 gram castor sugar (This is half of the total 140 gram)
60 gram unsalted butter
100 ml full-cream milk or whole milk
1 Tbsp lemon juice
2 tsp lemon zest
60 gram cake flour / superfine flour
20-gram cornstarch
1/4 tsp salt

Meringue
6 egg whites (Update: I measured mine, it was 264g for the whites of 6 eggs)
1/4 tsp cream of tartar
70 gram castor sugar (This is half of the total 140 gram)

METHOD:

1. Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)
2. Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
3. Whisk cream cheese till smooth over a warm water bath
4. Add yolks and whisk
5. Add half the sugar (70 gram) and whisk
6. Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter
7. Add salt, lemon juice, lemon zest, and whisk
8. Remove from the water bath, sift cake flour and corn starch and fold into mixture
9. Whisk whites at low speed till foamy
10. Add cream of tartar and beat at high speed till bubbles become very small but still visible
11. Gradually add the balance 70 gram of sugar and beat till soft peaks
12. Fold whites into batter 1/3 at a time
13. Pour into the cake pan and tap the pan on the counter to release air bubbles
14. Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.