Creamy Japanese Cheesecake

See Recipe Details

Prep Time

Cooking Time

Skill Level

Challenging

  • Dessert
  • Treenut-Free
  • Nuts / Peanuts-Free
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla

INGREDIENTS

1 teaspoon Butter
1 bar Cream Cheese
2 tablespoons Butter
125 mililliters NESTLÉ® All Purpose Cream, 250mL
4 pieces Egg Yolk
10 tablespoons All Purpose Flour
4 pieces Egg White
1/4 teaspoon Lemon Juice
1/3 cup Sugar
1 tablespoon Powdered Sugar

STEPS

Step 1 Pre-heat oven to 320ᴼF. Grease 8-inch spring form pan with butter and line with parchment paper. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)
Step 2 Whip cream cheese, butter and NESTLÉ® All Purpose Cream in a bowl until light and smooth. Whisk in egg yolks and flour gradually. Whisk until well combined. (10mins)
Step 3 Whip egg whites with lemon juice until frothy. Gradually whisk in sugar. Whip at high speed until stiff peaks. Fold into the cream mixture in 3 batches. (10 mins)
Step 4 Pour mixture to the prepared pan. Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan. Bake for 1 hour at 320ᴼF, or until set a toothpick come out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely. (1 hr 30 mins)
Step 5 Remove cheesecake from the pan. Peel off parchment paper. Dust generously with powdered sugar. Serve immediately. (5 mins)

SHOWING 0 REVIEWS

BE THE FIRST TO REVIEW!

Sign Up or Log In to add your review!

Ingredients

Steps

Comments

Facebook

Twitter

Email

Pinterest

Link