Japanese Cheesecake

Recipe from JustOneCookbook


  • Beat the egg whites first and stop just before stiff peaks are reached. Then slowly add in the sugar. If you add everything in before beating, your egg whites will not form stiff peaks. Don’t learn the hard way like I did (I had to throw away the first batch of egg whites).
  • Since the weather is cold, leave out the ingredients in the morning (especially butter and cream cheese) and leave it to come to room temperature. It should be ready by the afternoon.
  • Even though you may be tempted to try the cake, fridge it for a couple hours or overnight. A warm, dense cheesecake can be very unpleasant.


Zoe & Mia

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