How to make Japanese Cheese cake

Posted on Sep 18 2018 - 11:30am by kumar
  • Prep Time: 0 mins
  • Cook Time: 2 Hours
  • Serves: 6 People

    Ingredients to make Japanese Cheese cake :

  • 200 grams Cream cheese
  • 200 ml Milk
  • 4 medium Eggs
  • 70 grams Sugar (castor)
  • 40 grams All Purpose Flour
  • 10 grams Cornflour
  • 20 grams Lemon juice
  • 4 tbsp Apricot jam
  • For the cake mould:
  • Butter and Powdered Sugar

    How to make Japanese Cheese cake :

  • Butter and line a spring form cake tin.
  • Combine and sift the cake flour and corn starch together.
  • Cover the bottom of the pan with tin foil.
  • Sprinkle powdered sugar evenly at the bottom of the tin.
  • Refrigerate until ready to use.
  • Separate eggs and refrigerate the whites.
  • Separate eggs. Refrigerate the egg whites.
  • And start making the cheesecake batter.
  • Warm milk and cream cheese in a pan until the cheese melts.
  • Let the mixture cool. Add one egg yolk at a time and mix well. Add 20 g of the sugar and mix.
  • Add the flour mix to this and the lemon juice. Mix to avoid lumps.
  • Whisk the egg whites until you get soft peaks. Add 1/3 cup sugar and beat further until you get stiff peaks.
  • Add into the cream cheese mix.
  • Bake for 20 minutes in a 320°F/160°C oven in a bain marie. And for an additional 15 minutes for 140 degrees.
  • The cake will be jiggly. Cool completely.
  • Simmer a mixture of apricot jam and water, then spread it on the surface of the cake.
  • This will give the cake a nice glossy finish.
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