Japanese Cheesecake By Fahima Zahid

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Japanese Cheesecake

Soft, light and fluffy cotton cheesecake. A must bake for cheesecake lovers!
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Serves

Serves 6 people

Cooking Time

55 minutes

Meal Type

DESSERT

Rate This Recipe8

INGREDIENTS

  • Japanese Cheesecake
  • Ingredients:
  • 60 gr. Whole Milk / Full Milk
  • 140 gr. Cream Cheese
  • 40 gr. Butter
  • 50 gr. Plain Flour / All Purpose Flour
  • 15 gr. Corn Flour / Corn Starch
  • 5 Eggs (weighs 58-60 gr. each with shell)
  • 100 gr. Fine Sugar

PREPARATION

  1. 1

    Method: Measure all necessary ingredients. In a pan, add milk, cream cheese and butter on low to medium heat. Using an egg beater, break the ingredients till smooth. Remove from heat and add the sieved flour (plain and corn flouto the mixture. Break the eggs and add the yolk to the mixture stirring till smooth. Beat the egg white in a bowl with an electric hand beater will adding in sugar bit by bit till the egg white rise to stiff peak (about 10 minutes). Add the white to the rest of the ingredients in the other bowl and stir till smooth. Grease the baking tin and pour the prepared cheesecake batter. Place the cake pan in the larger dish then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter. 1Bake on the bottom rack in a preheated (200ooven for 18min, then lower to (160ofor 12 mins only. Then turn off the oven and open the door of the oven slightly for 30 minutes only. Then remove from the oven completely to cool at room temp. * Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container for up to 3 days.
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