Cotton Soft Japanese Cheesecake
Bagi yang menggemari rasa lemak- lemak berkrim cheese. Sila lah mencuba ya. Kek ni sedap digandingkan dengan filling blueberry yang masam- masam seperti strawbery or blueberry. Tapi untuk resepi ni saya hanya menggunakan coklat ganache.
Tips
Category
Ingredients
| Bahan A | |
| 250g | cream cheese |
| 50g | butter |
| 100 ml | susu segar (fresh milk) |
| 6 biji | *kuning telur |
| 1 sdb | *jus lemon |
| 1/4 sdk | *garam |
| 60g | *tepung kek / tepung superfine |
| 20g | *tepung jagung (cornflour/cornstarch) |
| Bahan B | |
| 140g | gula (granulated sugar) |
| 6 biji | putih telur |
| 3/4 sdk | jus lemon |
Instructions
- 1
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Adunan A: Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tadi.
- 2
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Kemudian, campurkan semua bahan yg bertanda * ke dalam adunan cream cheese tadi & gaul hingga sebati (gaul guna senduk kayu saja).
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- 3
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Adunan B: Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy).
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- 4
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Lepas tu, tambahkan gula & pukul lagi sampai bertanduk (soft peak).
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- 5
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Campurkan adunan Bahan A td ke dalam adunan Bahan B yg sudah gebu & kacau hingga sebati.
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- 6
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Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bawahnya & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek.
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- 7
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Bakar kek dlm kire2 sejam, dgn cara au bain-marie (waterbath), pada suhu 160 degrees C / 325 degrees F.
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Recooks
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