Wednesday, April 5, 2017
Japanese cheesecake is a cheesecake with a soft and fluffy texture that sure will melt in your mouth.Its very light and the best cheesecake I have ever made.Yum!!🍽
8 oz Cream cheese
6 eggs separated
1 cup milk
3/4 cup sugar separated(1/2 cup & 1/4 cup)
1/2 cup All purpose flour
2 tbsp corn starch
4 tbsp butter
Line a 9 inch spring foam pan with parchment paper at the bottom and sides of the pan.wrap the outside of the pan with aluminum foil.preheat oven to 300 degree F
Mic 8 oz cream cheese and 1 cup milk and 4 tbsp butter in a double boiler or microwave until cheese is melted and mix thoroughly,set aside.
Whisk 6 egg yolks with 1/4 cup sugar until dissolved and add corn starch and flour to it.
Now combine the egg yolk flour mix with cream cheese mixture together.
Whisk 6 egg whites separately with a pinch of cream of tartar.Add sugar little at a time and beat until soft peaks form.
Now slowly fold the beaten egg whites with the cream cheese mixture slowly without breaking the batter.
Pour the mixture in a parchment lined pan.place the pan in a baking sheet with at least 2" deep.Add boiling water to the baking sheet about 1"of the pan for water bath.Bake at 300 degree F for 80 mins and then turn off the oven and let it cool in the oven with door slightly opened.After it's completely cooled down remove from the pan let it sit in refrigerator to set.slice and serve with honey.