Japanese Cheesecake Recipe .

Japanese Cheesecake Ingredients

– 75 grams Unsalted Butter
– 100 grams Cream Cheese
– 75 ml Milk
– 5 Egg Yolks
– 1/4 cup All Purpose Flour
– 1/4 cup Cornflour
– 7 Egg whites
– 1 cup Sugar Powder
– Parchment Paper

 

Preparation Method :

– In a small pot over medium heat, add unsalted butter, cream cheese and milk, stir continuously until smooth in texture. Then remove from heat and keep a side to cool down completely

– Take another large bowl, add 5 egg yolks and whisk well, now drizzle in cream mixture and stir until evenly combined

– Now add in All Purpose Flour and Corn starch mix and make sure there are no lumps. Then keep this bowl a side

– Now take 7 Egg whites in a Large Bowl and start beating using hand blender, gradually add in powdered sugar and beat until egg white reaches to the soft peak

– Add egg white mixture little by little to egg yolk mixture and stir until evenly combined

– Now grease unsalted butter to baking tray and then line up parchment paper, and again one more grease unsalted butter on the parchment paper

– Preheat the microwave @ 160’C / and oven @ 320’F

– Pour the batter into the parchment lined up baking tray and please note pour batter upto 3/4 of the baking tray

– Use convection bake tray or plate and line up with paper towel, place baking tray and pour hot water into the plate

– Bake for 55 minutes @ 160’c

– After baking remove the cake from convection bake or oven, let it cool down for 5 minutes, then slowly peel off the paper

– Dusting powdered sugar onto it is optional

– Jiggly Soft Fluffy Japanese Cheese Cake Ready to Serve !

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