日式輕乳酪蛋糕(附食譜) | Japanese Light Cheese Cake Recipe

日式輕乳酪蛋糕和日式芝士蛋糕有所不同，日式芝士蛋糕用的是原味芝士，但輕乳酪蛋糕用的是比原味少45%脂肪的芝士，做出的蛋糕濕潤綿軟，入口即化。我在這個蛋糕裡添加了蜂蜜，伴隨著蜂蜜和奶酪的香氣，讓人欲罷不能。
The Japanese light cheesecake is different from the Japanese cheesecake. The Japanese cheesecake uses original cheese, but the light cheesecake uses 45% less fat than the original cheese. The cake is moist and soft, and melted in mouth. I added honey to this cake, accompanied by the aroma of honey and cheese, makes you don't want to stop.

成份：(8寸圓蛋糕模)
130g 牛奶
70g 無鹽牛油
250g 輕乳酪
5個蛋黃
60g 蜂蜜
2茶匙檸檬汁
50g 低筋麵粉
25g 玉米澱粉
5個蛋白
1/4茶匙檸檬汁
80g 糖

Recipe：（8in around cake pan）
130g milk
70g unsalted butter
250g light cream cheese
5 egg yolks
60g honey
2tsps lemon juice
50g pastry flour
25g cornstarch
5 egg whites
1/4tsp lemon juice
80g sugar

温水（約45℃/113ºF）浴，在预热好180℃（356ºF）炉内(底層)烤20分钟, 120℃（248ºF）烤50分钟, 200℃（392ºF）烤3分钟（上色）
Warm water（about 45℃/113ºF） bath, bake in oven(bottom) preheated to 180℃（356ºF） for 20 min，120℃（248ºF） for 50 min，200℃（392ºF）for 3 min（make good color）

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