VIDEORECIPE Flufiest Japanese cheesecake recipe
This is a glorious dessert known for its ultra creamy, super luxurious, slightly tangy flavor and the airy, soufflé-like character. It has swept the food world by storm and almost every dessert fanatic will fall in love with it!
- 160 g cream cheese
- 20 g butter
- 50 g milk
- 40 g self-rising flour
- 20 g corn starch
- 4 yolk
- 4 egg whites
- 1⁄4 teaspoon lemon juice
- 80 g sugar
Put the cheese in a bowl. Then, place it in a pan with water and cook bain-maria.
Add butter. Wait until it melts and stir.
Add milk slowly and whisk.
Sieve the flour and cornflour. Add to the cheese mixture.
Mix well until the ingredients are integrated and the mixture is smooth.
Separate the yolks from the whites.
Add the yolks to the cheese.
In a bowl, place the whites and whisk.
Add slowly the sugar
Whisk until a meringue texture is obtained.
Add the meringue to the cheese mix.
Add lemon zest.
Pour in a cake mould.
Bake in bain-maria for one hour. 160° for the first 30 minutes and 140° the rest of the time.
Remove from heat and let it cool
Cut and serve.