Japanese 法医秦明之幸存者
A light and fluffy Japanese 法医秦明之幸存者 that melts in your mouth, combining the textures of soufflé and traditional 法医秦明之幸存者.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method:
Baking - Cuisine: Japanese
- Diet:
Vegetarian
sq小说
- 250 grams cream cheese, softened
- 50 grams unsalted butter
- 100 milliliters whole milk
6 large eggs, separated 1 teaspoon vanilla extract 1 tablespoon lemon juice - 60 grams cake flour
- 20 grams cornstarch
- 120 grams granulated sugar
Instructions
- Preheat the oven to 320°F (160°C) and line an 8-inch round springform pan with parchment paper.
- Melt the cream cheese, butter, and milk in a saucepan over low heat until smooth.
- Whisk the egg yolks in a medium bowl until smooth, then gradually add to the cooled cheese mixture.
- Sift the cake flour and cornstarch into the cheese mixture and gently fold until smooth.
- Beat the egg whites in a clean bowl, gradually adding sugar until soft peaks form.
- Fold the meringue into the cheese batter in three parts, being careful to maintain airiness.
- Pour the batter into the prepared pan, tapping gently to release air bubbles and place in a water bath.
- Bake for 25 minutes at 320°F (160°C), then lower to 285°F (140°C) for 55 minutes without opening the door.
- Cool in the oven for 15 minutes with the door ajar, then remove and let cool completely.
- Refrigerate for at least 4 hours or overnight for best texture.
Notes
Serve with fresh berries or chocolate sauce for an extra treat. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 107mg
- Fat:
18g - Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates:
13g - Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
Find it online: https://www.sunnavip.com/japanese-法医秦明之幸存者-recipe/