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This recipe guides you through creating an incredibly light, fluffy, and jiggly Japanese Souffle Cheesecake. Made using a water bath baking method, this cake has a rich cheese flavor and a melt-in-your-mouth texture that is both delicate and satisfying.
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Melt cream cheese and butter in a water bath, then mix in milk, sifted flour, and egg yolks to create the batter. → Whip egg whites with lemon juice and sugar to form a stiff peak meringue. → Gently fold the meringue into the cheese batter in stages. → Pour into a lined pan, bake in a water bath at 160°C for 20 minutes, then at 110°C for 60 minutes. → Glaze with honey and serve.
Melt cream cheese and butter in a water bath, then mix in milk, sifted flour, and egg yolks to create the batter. → Whip egg whites with lemon juice and sugar to form a stiff peak meringue. → Gently fold the meringue into the cheese batter in stages. → Pour into a lined pan, bake in a water bath at 160°C for 20 minutes, then at 110°C for 60 minutes. → Glaze with honey and serve.
This recipe guides you through creating an incredibly light, fluffy, and jiggly Japanese Souffle Cheesecake. Made using a water bath baking method, this cake has a rich cheese flavor and a melt-in-your-mouth texture that is both delicate and satisfying.
In a glass bowl, soften the cream cheese with a spatula.
Add the unsalted butter to the cream cheese.
Place the bowl over a pot of hot water (bain-marie) and whisk until the butter and cream cheese are smoothly melted together.
Pour in the milk and continue whisking until the mixture is smooth and liquid.
Remove the bowl from the hot water.
This is an ASMR video, meaning there is no verbal guidance. Rely on the on-screen text and visual steps.
The water bath (bain-marie) is essential for achieving the cheesecake's signature moist and fluffy texture.
Folding the meringue gently is key. Over-mixing will deflate the egg whites and result in a dense cake.
The two-temperature baking method helps the cake rise evenly first, then cook through slowly without cracking.
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