轻乳酪蛋糕
很久没有做蛋糕了，很喜欢这个轻乳酪蛋糕，馋嘴了就会去 Paris Baguette 买一个来解馋，自己做了一个大的就会全都自己吃掉，又会很内疚。可是近来都不出门了，生活节奏慢下来了，心情也静下来了，厨房还是我最好的养心蓄力的地方。
现在网上找方子很简单，我看中了这个：
https://www.craftpassion.com/light-japanese-cheesecake/
我放饼箱冷却时盖上保鲜膜，结果表面的皮给揭下来了，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:
- Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)
- Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
- Whisk cream cheese till smooth over a warm water bath
- Add yolks and whisk
- Add half the sugar (70 gram) and whisk
- Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter
- Add salt, lemon juice, lemon zest, and whisk
- Remove from the water bath, sift cake flour and corn starch and fold into mixture
- Whisk whites at low speed till foamy
- Add cream of tartar and beat at high speed till bubbles become very small but still visible
- Gradually add the balance 70 gram of sugar and beat till soft peaks
- Fold whites into batter 1/3 at a time
- Pour into the cake pan and tap the pan on the counter to release air bubbles
- 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.
