Japanese Cheesecake
A light and fluffy Japanese cheesecake that melts in your mouth, perfect for dessert lovers.
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Servings: 8 servings
Calories: 250kcal
Ingredients
- 200 g cream cheese
- 50 g unsalted butter
- 100 ml milk
- 3 large eggs separated
- 70 g granulated sugar
- 40 g all-purpose flour
- 20 g cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, soften the cream cheese and butter together until smooth.
- Add the milk to the mixture and mix well.
- In another bowl, whisk the egg yolks and sugar until pale and fluffy.
- Combine the egg yolk mixture with the cheese mixture, stirring gently.
- Sift in the flour and cornstarch, mixing until just combined.
- In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form.
- Gently fold the whipped egg whites into the cheese mixture in three parts.
- Pour the batter into a lined springform pan.
- Bake in a water bath for 60 minutes or until the top is golden brown.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g