Recipe Japanese Cheese Cake Delicious
Recipe Japanese Cheese Cake
After you try this recipe Japanese Cheese Cake , it will become your favorite too! It’s the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it’s not overly sweet as some cakes can be. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly.
- 60 gr. Whole Milk / Full Milk
- 140 gr. Cream Cheese
- 40 gr. Butter
- 50 gr. Plain Flour / All Purpose Flour
- 15 gr. Corn Flour / Corn Starch
- 5 Eggs (weighs 58-60 gr. each with shell)
- 100 gr. Fine Sugar
Pan size: 18 cm
Method :
Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C
STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.
STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C
STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.
Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.
