1/2 cup of cow’s milk
100g cream cheese
100g unsalted butter
eight egg yolks
60 g of wheat flour
60 g of cornstarch
thirteen egg whites
130g white sugar
How to prepare 📝
soften the butter, cream cheese and milk over low warmness while stirring with a spatula.
In a separate bowl, beat the yolks and upload them to the combination of butter, cream cheese and milk. We blend. And allow’s upload the flour and the sifted cornstarch.
With the egg whites we are going to make a French meringue: beat the egg whites till stiff and upload the sugar in parts. We preserve till a company and colourful meringue forms.
blend the two arrangements, in an enveloping manner, constantly within the same route.
location the training in a mold completely with butter, and cover it with aluminum foil to save you water from getting into the dough.
Bake in a bain-marie in a preheated oven at one hundred sixty 5º C for 25 mins, and then lower to 140º C for every other 50 minutes. the japanese cheesecake ought to be golden brown on top. you may range the cooking time.
as quickly as it’s ready, flip off the oven, open the door a bit and allow it calm down there. as soon as cool, take it out and unmold. decorate to taste and serve.