Japanese Cheesecake III (Butter, Milk)

想試試這個配方的輕乳酪蛋糕，把它記下來。這個跟之前的差異在於這個是用無鹽奶油，之前的配方使用植物油，另外糖全加在蛋白霜這邊。配方差異不大，但這個使用牛奶，跟我最早做的同，口感應該更輕盈。重點：蛋白霜打到濕性發泡。

以下文章取自：http://rasamalaysia.com/japanese-cheesecake-recipe/2/

圖片取自網站：http://rasamalaysia.com/japanese-cheesecake-recipe/2/

Cotton Soft Japanese Cheesecake Recipe

Makes 8″ or 9″ round tin | Prep Time: 30 mins | Bake Time: 70 mins
Adapted from: Diana’s Desserts and Little Teochew

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. corn flour (cornstarch)
1/4 teaspoon salt

1. Cream cheese：250g（125g）
2. 無鹽奶油：50g（25g）
3. 牛奶：100ml（50ml）
4. 低粉：60g（30g）
5. 玉米粉：20g（10g）
6. 鹽：1/4t（1/8t）
7. 蛋黃：6 個（3 個）
8. 檸檬汁：1T（1/2T）
9. 蛋白：6 個（3 個）
10. 糖：140g（70g）
11. 塔塔粉不加

＊＊＊我習慣做三顆蛋＊＊＊

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well. (隔水加熱乾酪、奶油、牛奶，放涼，加入低粉、玉米粉、鹽、蛋黃、檸檬汁，攪拌均勻）

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.) （蛋白霜打到濕性發泡）

圖片取自網路：http://www.craftpassion.com/wp-content/uploads/2012/02/Make-Cranberries-Lemon-Zest-Steam-Sponge-Cake-3.jpg

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).（把 1/3 蛋白霜加入乳酪糊，輕輕拌勻，然後再加入 1/3 蛋白霜到乳酪糊，輕輕拌勻，最後把乳酪糊倒入剩下的蛋白霜，輕輕拌勻，然後倒入八吋圓模）

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). （水浴烤法，160 度Ｃ烤 70 分鐘，或至金黃色）

Cook’s Notes:

1. I baked the cake in 9″ round tin, did not line the sides.

2. If you use a 8″ pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage.

4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).

5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.

6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.

7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight