Chesecake Resipe


  • 155 grams of fresh cream cheese (room temperature)
  • 25 grams butter (room temperature)
  • 115 grams of milk (room temperature)
  • 4 egg yolks (room temperature)
  • 4 egg whites (room temperature)
  • 28 grams of cornstarch
  • 38 grams of flour
  • Half a teaspoon of lemon juice
  • 90 grams of granulated sugar

Preparation Of

Line the bottom of a round cake tin with a height of 10 cm and a width of 18 cm. Grease the edges with 25 grams of butter. Set the cake mold aside.
Take the oven settings to upper and lower cooking. Take it to 145-150 degrees and start preheating. Take the baking tray at the bottom. Add water to half the baking tray. Put a wire rack on it to bake cakes.
Boil a certain amount of water in the pot and remove it from the stove. Put a plate or bowl on it that can withstand the heat of the pot. Add 155 grams of fresh cream cheese that has reached room temperature. Add 115 grams of milk and 25 grams of butter. Melt it by whisking well. Set aside for cooling.
Add 38 grams of flour and 28 grams of cornstarch to a bowl. Sift through a sieve twice. Take the flour mixture into the mixture you have set aside and mix. Let the mixing process take about 2 minutes. Add 4 egg yolks and start beating again. Beat for another 2 minutes. Set this mixture aside.
Take 4 egg whites and half a teaspoon of lemon juice in a bowl and whisk. Beat for 60 seconds and speed up the mixer. After this step, add 90 grams of granulated sugar little by little. When the whites turn white, beat for another 1-2 minutes. If your mixer is a hand mixer, do not beat too much.
Introduce the egg whites into the mixture prepared with a spatula, in exactly 3 times. When you’re sure you’ve got all the egg whites into the mixture, add the mixture to the muffin tin and bang it on the kitchen counter a few times. The cake mix is ​​ready to go into the oven.
After cooking for 40-45 minutes until it turns yellow, preheated to 145 degrees, insert a toothpick and see the rate of cooking inside. Turn off the oven and open the oven door. Allow the cake to cool like this for about 1 hour. Don’t worry if the cake is a little flat, it’s normal. After 1 hour, take the cake out of the oven and put it on a plate. Cover the cake you removed from the mold with a cling film. After resting in the refrigerator for 4 hours, the cake is ready to be served. You can decorate it as you wish. Enjoy your meal.


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