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Japanese cheesecake

Recipe image Japanese cheesecake

Description

Discover the delicious Japanese Cheesecake, also known as "Japanese Cotton Cheesecake"! This cake is incredibly moist and light as a cloud ☁️. Perfect for any occasion, it literally melts in your mouth 🤤.

1h 40 min

PT1H40M

Medium

Preparation

30 min

PT30M

Resting

2h

PT2HM

Cooking

1h 10 min

PT1H10M
Ingredients
5 $
6 people

Utensils
Image de l'ustensile
Hinge mould 18-20 cm
Steps
  1. 1

    Preheat oven to 160°C. Line the tin with baking parchment.

  2. 2

    Melt the cream cheese, butter and milk in a saucepan over low heat, stirring until smooth. Leave to cool.

  3. 3

    Separate the egg yolks from the egg whites. Add the yolks to the cooled mixture, then fold in the sifted flour and cornstarch.

  4. 4

    In a separate bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, and continue beating until stiff peaks form.

  5. 5

    Gently fold the egg whites into the cream cheese mixture using a spatula.

  6. 6

    Pour the batter into the prepared tin. Place the tin in a bain-marie (a large dish filled with hot water) and bake for about 1 hour 10 minutes, until the top is golden.

  7. 7

    Leave the cake to cool in the switched-off oven with the door slightly open, then let it rest in the fridge for at least 2 hours before serving.

Tip

For an even fluffier cheesecake, add a tablespoon of cornflour to your mixture! 🌟

Recipe Information
Nutri-Score C
Écoscore B
Nutritional Information
Calories 270 kcal
Fats 18 g
Proteins 7 g
Carbohydrates 20 g
Fiber 1 g
Minerals 150 mg

Seasonal all year round!

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