Japanese cheese cake

Japanese cheese cake
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Japanese cheese cake

Pax: 8 servings

INGREDIENTS

  • 4 eggs
  • 226 g of cream cheese
  • 200 ml milk
  • 100 gr of sugar
  • 50 gr of flour
  • juice of half a lemon
  • zest of 1 lemon

 

PREPARATION

Beat the egg whites until they are foamy, add the sugar and continue beating until firm meringue.

In a bowl, beat the cream cheese, add milk and continue beating. Add the yolks of egg, lemon juice, lemon zest and flour.

Add the egg whites and stir gently. Pour mixture into the mould and bake at 180 ° C water bath for 50 minutes.

Cool full before serving.

  • All the ingredients must be at room temperature at least 30 minutes. If eggs or cream cheese is very cold it could ruin soft and foamy texture on the cake.
  • Lemon zest (zest) can be replaced by Orange Zest or any other essence of colourless preference.
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