Cheesecake (For Eating at Home)

Name: Cheesecake (For Eating at Home)
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams 5 wedges out of a 6-wedge pack of processed cheese; 150 grams Milk; 50 grams Granulated sugar; 3 Egg; 30 grams Cake flour

cookpad.japan @cookpad_jp

My local supermarket sells a cartons of 6-wedge processed cheese for 128 yen ($1.50) per carton. It's cheaper than cream cheese, and I experimented while wondering whether it could be used, and it was successful. It's homemade, so it doesn't use butter, but the lower calories and cheapness makes this one of my family treasures . I broke it in half because I suck...This is how my family likes it, so please try it!

Separating the egg yolks and egg white into bowls and chilling in the fridge will make it easy to whip into a meringue, and makes it easy to drop the temperature when adding to Step 1 to Step 2, so it is easy to take care of the temperature. If the meringue is well made, then it will be easy to fold it onto itself with an egg beater when mixing in Step 4, but be careful not to over-mix it. One piece should weigh about 20g in Step 6, but measure it just to be sure . For 18 cm [7.1 in] pan. Recipe by Osshosan

cookpad.japan @cookpad_jp

Saved

Ingredients

6 servings

100 grams5 wedges out of a 6-wedge pack of processed cheese
150 gramsMilk
50 gramsGranulated sugar
3Egg
30 gramsCake flour

Saved

Steps

1

Melt the cheese and milk in a pot. It will dissolve and become like a white sauce if you use an egg beater to mix thoroughly. Chill in a cold water bath once it melts.
2

Add 20 g of granulated sugar to the 3 egg yolks, whip until pale, pour in Step 1, add in flour, and mix.
3

Add in the remaining granulated sugar to the egg whites in three turns, and whip well into a meringue until glossy (don't overmix that it becomes rough and crumbly).
4

Add one scoop of the meringue to Step 2, mix well, mix in the remaining egg white in 2 turns, pour into the pan covered in a cooking sheet, and steam-bake at 150~160°C for 50~60 minutes.
5

After it's done baking, drop it on a flat surface a few times to prevent shrinkage and let it cool in the pan for a dense finish. Or remove it from the pan immediately for a fluffy finish. Once it has cooled, put it in a plastic bag and chill it overnight in the refrigerator.
6

I was surprised that each cheese portion weighs slightly different. I accidentally used 118 g of cheese (assuming that each portion weighed 6 g when it was more than that). I had a lot of failed cheesecakes. But they were all delicious.