Japanese Cheesecake (again!)
The Fussy Palate
The Fussy Palate
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Ingredients

  • 5 oz. fine granulated sugar
  • 6 egg whites
  • 6 egg yolks
  • 1/4 teaspoon cream of tartar
  • 2 oz. unsalted butter (I used salted butter)
  • 9 oz. cream cheese
  • 100 ml
  • 3 fluid oz. fresh milk
  • 1 tablespoon lemon juice
  • 2 oz. cake flour
  • 1 oz. cornflour (cornstarch)
  • 1/4 teaspoon salt (I did not use this as I used salted butter)
  • 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well. After folding this, I put the mixture through a sieve to get a smooth and lump
  • 2. Make the meringue by whisking egg whites with cream of tartar until foamy
  • 3. Take
  • 1/3 meringue and fold
  • 1/3 of meringue
  • 2 tbsp of mixture and added
  • 1 tbsp of cocoa to make some chocolate mixture and scoop into a piping bag
  • 4. Bake cheesecake in a water bath for
  • 1 hours
  • 10 minutes or until set and golden brown at
  • 1. I used an
  • 2. I left the cake to cool down in the oven with the oven door open, about an hour
  • ½ inch to
  • 1 inch after cooling, it
  • 3. Refrigerate the cake

Instructions

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