#婉瑩365恩典廚房 #日本輕乳酪蛋糕改良版 JAPANESES FLUFFY CHEESECAKE 減糖少脂版本

這是一款口味清爽，微甜，鬆軟綿密，絲滑入口的乳酪蛋糕。
有別於傳統日本乳酪蛋糕的做法，我把乳酪的份量減半，取代半杯的酸奶酪，口感恰到好處，乳酪味也比較不重不油膩，入口即化。再配上一杯濃濃的咖啡，我相信您一定會喜歡💕

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Ingredients:
* Cream cheese 4 oz ( 1/2 package) 奶油奶酪
* Sour cream 1/2 cup 酸奶酪
* Milk 85 g (1/2 cup) 鮮奶
* Butter 2.5 Tablespoon 牛油
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* 4 egg yolks (蛋黃）
* Swans Down Cake flour shifted 40 g (1/3 cup) 低筋麵粉
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* 4 egg whites add 1 tea spoon of vinegar 蛋白加上一茶匙的白醋
* Sugar 40 g ( 3 Tablespoons) 糖
In a double boiler, Whisk butter, cream cheese, sour cream and milk until melted and smooth. Remove from the heat and whisk the egg yolks and shifted cake flour until smooth. This step is VERY IMPORTANT! We don’t want the egg yolks to be cooked in the double boiler.
In another large bowl, beat the egg whites add white vinegar with an electric hand mixer set on speed 6, beat until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
Fold egg yolk mixture into egg white mixture until the batter is evenly combined.
In a 9 x 3-inch (23 x 7.5 cm) square cake pan, line the bottom and sides with parchment paper.
Pour the batter into the pan and shake to release any large air bubbles.
Place the cake mixture pan into a larger baking dish, fill the larger pan about 1-inch (2-cm) high with hot water. this step is to distributed heat evenly along the bottom of the pan.

Preheat the oven to 300 F for 10 minutes
Bake for 25 minutes at 300 F until the cake has risen to almost double its original height. If the top is already golden brown, but has not reached the 25 minutes baking time, open the oven and place a cooking foil on top of the cake to proven cake top get burned.
Remove from oven, let cool and peel off the paper, ready to served.
I used Cuisinart TOA-60 Convection Toaster Oven, placed on the bottom rack for demonstration.

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Видео #婉瑩365恩典廚房 #日本輕乳酪蛋糕改良版 JAPANESES FLUFFY CHEESECAKE 減糖少脂版本 канала 婉瑩 365 恩典廚房Christine's Creative Kitchen