:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/UtauCGXbvRD1W3vP61kA/675219cfee1e55d3bbfc516ce6753c.jpeg "Flufiest Japanese cheesecake recipe")
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!
Ingredients
- 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
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Directions
Put the cheese in a bowl. Then, place it in a pan with water and cook bain-maria.
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Add butter. Wait until it melts and stir.
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Add milk slowly and whisk.
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Sieve the flour and cornflour. Add to the cheese mixture.
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Mix well until the ingredients are integrated and the mixture is smooth.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/UtauCGXbvRD1W3vP61kA/708b9a6516d8d47f7c069b30be49f4.jpeg "Flufiest Japanese cheesecake recipe - preparation step 1")
Separate the yolks from the whites.
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Add the yolks to the cheese.
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Whisk.
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In a bowl, place the whites and whisk.
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Add slowly the sugar
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Whisk until a meringue texture is obtained.
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Add the meringue to the cheese mix.
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Stir well.
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Add lemon zest.
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Stir.
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Pour in a cake mould.
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Bake in bain-maria for one hour. 160° for the first 30 minutes and 140° the rest of the time.
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Remove from heat and let it cool
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Cut and serve.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/UtauCGXbvRD1W3vP61kA/d05741990f2c231a984cde74a9bada.jpeg "Flufiest Japanese cheesecake recipe - preparation step 1")
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