Steamed cheesecake
Let's make a steam cheesecake that smells of cheese. The recipe is from Choi Kyung-sook's 20-year-old bread. I made it half the size.
4 serving
Within 60 minutes
정민맘
Ingredients
  • Cream cheese
    175g
  • Butter
    50g
  • Sugar powder
    25g
  • egg
    2ea
  • whipped cream
    80g
  • lemon juice
    1.5TS
  • egg
    2ea
  • Sugar
    35g
  • Strong flour
    35g
Cooking Steps
STEP 1/4
Whisk in cold egg whites, then divide the sugar 3-4 times and make a firm meringue (keep in the refrigerator until used!) Gently beat the room temperature cream cheese and butter and mix in the sugar powder.
STEP 2/4
Beat in egg yolks one at a time. Add fresh cream and lemon juice at room temperature and mix evenly.
STEP 3/4
Add 1/3 of the pre-made meringue and mix well. Add the flakes to the sieve and mix only about 80%.
STEP 4/4
Add the remaining meringue and mix quickly, taking care not to burst the foam. Place the dough in the desired mold, pour lukewarm water into the pan, and bake the muffin mold for 25 to 30 minutes and the round cake mold for 50 minutes in the preheated oven to 160 degrees.
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