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Introduction:
Discover the delightful texture and taste of Japanese Cheesecake, a culinary treasure that combines the richness of traditional cheesecake with the airiness of a soufflé. This dessert is perfect for those who enjoy a lighter, less dense version of the classic cheesecake.
Ingredients:
8 ounces cream cheese, softened
2/3 cup granulated sugar
6 eggs, separated
1/2 cup whole milk
1/4 cup butter
1/4 cup all-purpose flour
1/4 cup cornstarch
1 lemon, zested
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Instructions:
Preparation:
Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
Mix Wet Ingredients:
In a small saucepan over low heat, combine cream cheese, butter, and milk until smooth. Remove from heat and let cool. Once cooled, mix in the egg yolks, lemon zest, and vanilla extract until well combined.
Dry Ingredients:
Sift flour and cornstarch into the cream cheese mixture and mix until smooth.
Egg Whites:
In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
Combine Mixtures:
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