Steps to Make Perfect Oil-free Sake Lees Baked Cheesecake
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Speedy Oil-free Sake Lees Baked Cheesecake. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Oil-free Sake Lees Baked Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oil-free Sake Lees Baked Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oil-free Sake Lees Baked Cheesecake is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Oil-free Sake Lees Baked Cheesecake using 6 ingredients and 5 steps. Here is how you cook it.
Taking a cue from a recipe for yogurt cheesecake, I tried making a cheesecake-like treat with sake lees.
I'm not too picky or proper, so rather than lining the cups with kitchen parchment paper to remove easily, I just eat it straight from the cup. Recipe by norikei mama
Ingredients and spices that need to be Prepare to make Oil-free Sake Lees Baked Cheesecake:
- 100 grams Sake lees
- 150 ml Milk
- 30 grams Sugar
- 1 Egg
- 30 grams Flour
- 1 tbsp Lemon juice
Instructions to make Oil-free Sake Lees Baked Cheesecake
- Soak the sake lees in milk. Preheat the oven to 160°C.
- Mix the soaked sake lees with the milk, sugar, and egg together with an electric mixer. Add the sifted flour and fold the batter in lightly to mix.
- Once it is no longer powdery, add the lemon juice and mix. Pour into pudding cups and bake at 160°C for 30 minutes.
- Once baked, let cool in the cups.
- I tried mixing in some stewed apples before baking. I adjusted the amount of milk and sugar to accommodate the apples.
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