Yields | Preparation Time | Cooking Time |
---|---|---|
12 | 30 mins | 1 hr 20 mins |
1. | Beat egg yolks in a large bowl. Set aside. Melt butter in a saucepan, add cream cheese and milk. Remove from heat and let it cool. |
2. | Slowly drizzle the mixture into the egg yolks. Stir well until well combined. Add self-raising flour and cornstarch, mix well and make sure there are no lumps. |
3. | Beat the white eggs with a hand mixer until soft peak forms in a separate large bowl and slowly add white sugar continue mixing until foamy and soft peak forms. |
4. | Combine both mixtures by folding gently until well incorporated. |
5. | Grease the baking pan and put the mixture and cook for 25 minutes at 160°C. Then reduce heat to 140°C and cook further for 55 minutes. |
6. | Let the cake cool down for a bit before slicing. |
There are 162 calories in 1 serving of Japanese Cheesecake.
Calorie Breakdown: 52% fat, 35% carbs, 13% prot.
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