Japanese Cheesecake
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Total: 130minPreparation: 130min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Melt cream cheese, butter and Evaporated Milk over a double boiler
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Cool the mixture.
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Fold in the flour, the corn flour, salt, egg yolks, lemon juice and mix well.
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Make the meringue by beating egg whites with cream of tartar until foamy. Add in the sugar beat until soft peaks form.
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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.
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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).
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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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