Japanese Cheesecake

1. 1

   In a saucepan over low heat, melt the butter, add the cream cheese, and stir. Then add the milk and stir until a smooth mixture is obtained. Remove from heat.

   5 min

2. 2

   In a separate bowl, whisk the egg yolks, add the cream cheese mixture, and whisk well again.

   5 min

3. 3

   In another separate bowl, whisk the egg whites until stiff peaks form, then gradually add the sugar.

   10 min

4. 4

   Combine the egg yolk mixture and the egg white mixture, and sift in the flour first, then the cornstarch. Stir until a smooth mixture is obtained.

   5 min

5. 5

   You will need two pans - one larger and the other small enough to fit freely inside the first. Line the bottom and sides of the smaller pan with parchment paper and pour in the cheesecake mixture.

   5 min

6. 6

   Line the bottom of the larger pan with a tea towel, pour in enough water to cover half of the smaller pan, and place in a preheated oven at 140 degrees Celsius for 55 minutes.

   55 min

   140°C

7. 7

   Carefully remove the baked cheesecake from the pan, remove the parchment paper, and sprinkle with powdered sugar.

8. 8

   Garnish with your favorite berries.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.