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Main Ingredients | Cornflour, Refined flour |
Cuisine | Japanese |
Course | Desserts |
Prep Time | Preparation Time |
Cook time | Cooking Time |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Japanese Cheesecake - SK Khazana
- 2 tablespoons Cornflour
- 1/4 cup Refined flour
- 4 Egg yolks
- 1/4 cup Milk
- 118 grams Cream cheese
- 1/4 cup Butter melted
- 7 Egg whites
- 80 grams Castor sugar
Method
- Preheat oven to 180º C. Line a baking tin with butter paper.
- Take cornflour in a bowl, add refined flour and mix.
- Take the egg yolks in a mixing bowl and whisk well. Add milk and cream cheese and whisk till fluffy and creamy.
- Add the flour mixture and whisk till smooth. Add melted butter and whisk till well combined.
- Take egg whites in another bowl and beat with an electric beater till light and fluffy.
- Add sugar and continue to beat with the electric beater till stiff peaks form.
- Add this mixture in batches to the flour-egg yolk mixture and fold in with a spatula.
- Pour into a baking tin lined with butter paper. Keep the tin in the preheated oven and bake for
for 30-35 minutes. - Take the tin out of the oven, demould onto a serving platter, remove the butter paper. Dust thickly with icing sugar, cut into wedges and serve.
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