Cooking Instructions
- 1
Melt the cheese and butter into the milk over the stove.
- 2
In a separate bowl with the egg yolks, sift the flour and corn starch in. Add the vanilla then mix.
- 3
Add the cheese mixture until everything is well combined.
- 4
In another bowl beat the egg whites and add the sugar gradually until u reach stiff peaks
- 5
Combine the egg whites into the mixture.
- 6
Pour the mixture in the pan and put it in a water bath
- 7
Bake at 120° for 20 mins
- 8
Bake at 150° for 20 mins
- 9
Bake at 110° for 30 mins
- 10
Bake at 180° for 5 mins
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Comments (4)
I have some questions about my problems to make japanese cheesecake. Is there anything wrong when I flip the cake and the top of the cake stick to the plate and it looks like the top still wet. Could u please explain to me what is wrong with my cake or what am I supposed to do for the next trial? Thank you.