▷Earl Grey Japanese Cotton CheeseCake
Φ15cm（6 inch）
▷Ingredients
‣For The Cake Batter
60g . . . Milk
4g . . . . Earl grey tea (2 tea bags)
120g . . Cream cheese
40g . . . Unsalted butter
20g . . . Corn starch
20g . . . Cake flour
3 Egg yolks
‣For The Meringue
3 Egg whites
3g . . . . Lemon juice
56g . . . Sugar
▷Cook Time
Bake in a water bath at 250°F/120°C for 55-60 minutes, then reduce the temperature to 320°F/160°C and bake for a further 10-15 minutes, for a total of 65-75 minutes, switch off the oven and place a glove on the oven door, leaving a gap, allow the cheesecake to cool in the oven for 10 minutes, then remove.
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🥕 If you want to make it in a different size
15 cm (6 inch) → 12 cm (4.7 inch)
Ingredients x 0.67 times, Bake time x 0.8~0.9 times
15 cm (6 inch) → 18 cm (7 inch)
Ingredients x 1.5 times, Bake time x 1.25 times
15 cm (6 inch) → 21 cm (8.2 inch)
Ingredients x 2 times, Bake time x 1.5 times
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