Description
A light and fluffy Japanese cheesecake with a creamy texture.
Ingrédients
L'échelle
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs
- 60g granulated sugar
- 40g all-purpose flour
- 20g cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 160°C (320°F).
- In a saucepan, melt cream cheese, butter, and milk together.
- Allow the mixture to cool slightly, then add eggs one at a time, mixing well.
- Sift in flour and cornstarch, and mix until smooth.
- Stir in vanilla extract.
- Pour the batter into a springform pan.
- Bake in a water bath for 50-60 minutes.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Remove from the oven and refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for best results.
- Adjust baking time for desired texture.
- Top with fruit or whipped cream if desired.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Japanese
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 0g
- La protéine: 6g
- Le taux de cholestérol: 70mg
Mots-clés: japanese cheesecake, fluffy cheesecake, dessert