Japanese Cheesecake
from Jo Cooks

Name: Japanese Cheesecake
Prep time: 20M
Cook time: 1H20M
Total time: 1H40M
Ingredients: 10.5 oz (300 g) cream cheese; 3 tbsp (45 g) unsalted butter; 3 egg yolks; 1 tbsp sugar; 1 tbsp cornstarch; ⅔ cup milk; 3 egg whites; ¼ cup sugar

You need 8 Ingredients

¼ cup sugar

3 egg whites

⅔ cup milk

1 tbsp cornstarch

1 tbsp sugar

3 egg yolks

3 tbsp (45 g) unsalted butter

10.5 oz (300 g) cream cheese

Showing 4 out of 9 Steps

In another bowl mix the egg yolks, 1 tbsp sugar and cornstarch. Mix well and set aside.
In a large bowl, melt the butter and cream cheese over a double boiler and whisk well to combine.
Put the egg whites into the freezer so it just begins to freeze around the edges.
Preheat oven to 350 F degrees. Prepare a springform pan with parchment paper.

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Jo Cooks

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

http://www.jocooks.com/