| Carbohydrates | 18.2 gs |
| Energy | 156 kcal |
| Fats | 7.4 gs |
| Fiber | 0.1 gs |
| Protein | 4.4 gs |
| Saturated Fats | 3.9 gs |
| Sodium | 104.2 mg |
| Sugars | 13 gs |
Total
105difficulty
ChallengingCost
Japanese Cheesecake
Utensils
Baking dish
Oven
Mixer
Handmixer
Double Boiler
Parchment Paper
Round cake pan
Ingredients
Portions: 12
- 1 Pack Cream cheese (8oz)
- 1/4 Cup Unsalted Butter
- 3 Ounces CARNATION® Full Cream Evaporated Milk
- 1/4 Cup Cake Flour
- 1/4 Cup Cornstarch (or cornflour)
- 1/4 Teaspoon Salt
- 6 Large Egg Yolk
- 1 Tablespoon Lemon Juice
- 6 Large Egg Whites
- 1/4 Teaspoon Cream of Tartar
- 5 Ounces Granulated Sugar
Instructions
- 1.Melt cream cheese, butter and Evaporated Milk over a double boiler. Cool the mixture. Fold in the flour, the corn flour, salt, egg yolks, lemon juice and mix well.
- 2.Make the meringue by beating egg whites with cream of tartar until foamy. Add in the sugar beat until soft peaks form.
- 3.Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold gently. Pour the mixture into an 8-inch round cake pan (lightly greases and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
- 4.Place cheesecake in a water bath and bake in preheated oven at 325°F (160°C) for 1 hour 10 minutes or until set and golden brown.
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