Japanese Light Cheesecake (日式芝士蛋糕)
Yin's homemade 盈盈巧手
Yin's homemade 盈盈巧手
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  • 2 tsp
  • 6 eggs ( separated into egg white and yolks)
  • 1. Melt cream cheese, butter and milk over a double boiler
  • 2. Cool the mixture and fold in egg yolks, flour, corn flour and mix well
  • 3. Beat egg white until foamy, gradually add sugar and continue to whisk until stiff peaks
  • 4. Add egg white mixture and fold into the strained egg yolk and cream cheese mixture by
  • 3-4 times hard to reduce the air bubbles on the cake, before placing into oven and bake in a preheated oven
  • 45 minutes at
  • 6. When the cake is done
  • 10 minutes and thereafter leave the door ajar for
  • 20 minutes
  • 7. Remove the cake from the oven and cool for
  • 7. 从烤箱取出蛋糕冷却



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