- Published on
Japanese Cheesecake
- Authors
Japanese Cheesecake
Size
7" circle pan
Ingredients
Cheese
- 226g Cream Cheese
- 40g Unsalted Butter
- 50ml Milk
- 4pcs Egg Yolk
Egg White
- 4pcs Egg White
- 50g Sugar
Combined
- 30g Cake Flour
- 20g Cornstarch
Steps
Cheese
- Steam cheese, butter, milk together to be dissolved
- Add each egg yolk one by one into the batter
Egg White
- Beat egg white to soft to hard peak
Combined
- Combine cheese and egg white
- Sift flour and cornstarch into the batter
- Bake 10 mins with 160 degree
- Put foil on top
- Bake 15 mins with 160 degree
- Bake 50 mins with 130 degree
- Cool inside oven with door opened
Images
