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Japanese Cheesecake

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  • Total: 130min
    Preparation: 130min
  • Portions: 12.00
  • Difficulty: Intermediate

Ingredients

  • 1 Pack Cream cheese (8 ozs)
  • 1/4 Cup Unsalted butter
  • 3 Ounces CARNATION Full Cream Evaporated Milk
  • 1/4 Cup Cake flour
  • 1/8 Cup Corn flour or cornstarch
  • 1/4 Teaspoon Salt
  • 6 Egg yolks
  • 1 Tablespoon Fresh lemon juice
  • 6 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

    2. Cool the mixture.

    3. Fold in the flour, the corn flour, salt, egg yolks, lemon juice and mix well.

    4. Make the meringue by beating egg whites with cream of tartar until foamy. Add in the sugar beat until soft peaks form.

    5. 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.

    6. 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).

    7. 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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