Japanese Cheese Cake (English recipe)

在台灣，每一間Bakery都很常見的日式起士蛋糕，在這裡是從來沒見過... 不過那綿綿的口感和清爽的酸味，不同於濃郁的美式cheese cake，是炎炎夏日不錯的下午茶選擇，而且他熱量也比較低，吃的比較沒有負擔和罪惡感... 外加，起司不是我肚子的最愛，最好從輕口味日式起士蛋糕開始訓練起我的腸胃吧~

朋友(澳洲辣媽)推薦 紐西蘭美女的家 的這個食譜，看起來真是簡單，需要準備的材料也比一般的美式cheese cake簡單，決定準備晚餐的同時一起做，這樣晚餐前放進烤箱，晚餐後溜完狗拿出來放涼，到晚上9:30裡家不遠的casino 煙火秀開始的時候就可以在陽台上的小桌邊吃邊欣賞煙火了~ ^_^

這個如意算盤打的很好，除了最後放進烤箱的時候忘了要放一個水盤在下面.... =_=

結果烤出來就像照片這樣啦~ 扁扁的 可是顏色還是粉美啦～ 味道也很不錯，只是少了綿密的蛋糕口感，可哈你很愛～ 哈哈～ 看來cheese cake會是家裡的新歡了...

Ingredients you'll need:

Cream cheese 250g

White sugar 90g

Sour cream 110g

4 eggs (yolk and white separated)

Lemon juice 1 tbs

Milk 2 1/2 tbs

Flour 2 1/2 tbs (I used 'good for cake' flour)

Steps:

Leave all the ingredients in room temperature for 1-2 hrs (Cream cheese might take longer to be melted and soft)

Preheat the oven 150C/300F

In a large bowl, add 1/3 (30g) of white sugar in melted cream cheese, mix well

Add the 1/3 of total egg yolk in the mix and mix well... (repeat for another two times)

Add sour cream, milk, lemon juice and mix well

Filter the flour in the mix and mix more

In another smaller bowl, add the egg white, beat a bit then add the rest of sugar (60g) and beat till it's foamed

Add the egg white into the large bowl, then mix gently until well combined

Cut the baking sheets and place them in a 8" or 9" round baking pan properly

Pour the mixture in the pan with baking sheets

Place it in a bigger pan with water(optional) and put both in the oven for 60mins until the top is nice brown

p.s. Mine was baked directly without putting in a bigger pan with water. And it's not as foamy texture as normal Japanese cake in stores but it still tastes great. If you want to see the result picture of baking with water pan. You may Click Here to the original website to see the pictures.