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Japanese cheesecake

0
1959
Kitchen Asian
Calorie content 218.4 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 9.2 g
Fats * 9.5 g
Carbohydrates* 34.1 gr.
* per 100 gr. product
Japanese cheesecake
Content

Lush and insanely soft Japanese cheesecake made with butter and whipped proteins. The top of the cheesecake can be garnished with berries or fruits, or cooked with homemade chocolate. With him, turn any tea drinking into a real pleasure.

Ingredients

Cooking process

step 1 out of 3
Take a saucepan and combine cream cheese with butter and milk. We send it to the stove and over low heat, constantly stirring, heat the mixture. Add one yolk and stir again. We keep on fire until the mass becomes homogeneous. Then remove from the stove and add flour and starch to it.
step 2 out of 3
Beat the whites until firm peaks and add them to the dough. We mix.
step 3 out of 3
Take a split baking dish and put parchment in it. We shift the dough and level it. We put the baking dish in a water bath and send it to the oven for 25 minutes. the temperature should be 160 gr. Then lower the temperature to 140 and bake for another half hour. Let cool and refrigerate for 3 hours.

Bon Appetit!

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