Japanese Cheesecake Recipe | No Cracks, No Shrinking, Smooth and Beautiful Skin, Moist Preparation 

#Cheesecake #cake #recipe
🔻 Recipe ingredients can be found here (scroll down) ⤵⤵
Hi~ It’s been a while since I uploaded a new video!
This time, I’m sharing the light cheesecake that I’ve spent the most time perfecting in my life!! I actually started baking it before moving to my studio, but I never achieved the result I wanted, so I didn’t share it until now. Recently, I finally made up my mind to complete this recipe! I hope everyone can succeed on their first try!
=========== Here’s the Recipe! ===========
Cream Cheese: 125g
Unsalted Butter: 15g
Milk: 65g
Low-gluten Flour: 15g
Corn Flour: 12g
Egg Yolks: 3 (about 52g)
Egg Whites: 3 (about 95g)
Granulated Sugar: 55g
Lemon Juice: 3g
➡︎ Baking Temperature: (Yamaki 42L Microcomputer Oven)
Preheat: Top heat 250°C / Bottom heat 140°C (Preheat with room temperature water in the baking tray)
Bake at 240°C/140°C for 20 minutes
Then at 140°C/130°C for 40 minutes
(Total baking time: 60 minutes)
After baking, open the oven door and let it sit for 5 minutes before taking it out!
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