Cotton soft japanese cheesecake

Dessert
6 servings
Easy
1 h 10 m
462 Kcal

Ingredients

6
Estimated cost: 4.65 (0.78€/serving)

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Japanese cheesecake, so fluffy!


Preparation

Preparation30 min
Cook time40 min
  • 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

    2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

    3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.

    4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.

Nutrition

for 1 serving / for 100 g
Calories: 462Kcal
  • Carbo: 36.1g
  • Total fat: 26.3g
  • Saturated fat: 13.4g
  • Proteins: 16.7g
  • Fibers: 0.6g
  • Sugar: 26.8g
  • ProPoints: 12
  • SmartPoints: 19
Nutritional information for 1 serving (212g)

Questions


Photos of members who cooked this recipe

Comments

Rate this recipe:

14/03/2014

Very yummy!!

i cooked this recipe
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26/07/2014

Very very yummy, good

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08/01/2013

It was awesome................!!!!

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25/11/2012

Sounds wonderful

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24/11/2012

Very light and original

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23/11/2012

Sound very good

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