Very Rich Cheese Cake with Edamame Beans
For the last 6 months, I have tried different amounts and cooking times to perfect my recipe. I love edamame desserts and this is one of my favourites ! I can eat a whole cake, and so this is my guilty-pleasure dessert (lol)
To create the beautiful colour of edamame beans, I don't use egg yolks. You can use whole eggs if you like. The colour hasn't come out very well in the top photo, but it has a pretty green colour inside and outside. The filling is very soft, so before removing it from the tin, chill it in the fridge to set overnight. Recipe by Rinkachan
Very Rich Cheese Cake with Edamame Beans
For the last 6 months, I have tried different amounts and cooking times to perfect my recipe. I love edamame desserts and this is one of my favourites ! I can eat a whole cake, and so this is my guilty-pleasure dessert (lol)
To create the beautiful colour of edamame beans, I don't use egg yolks. You can use whole eggs if you like. The colour hasn't come out very well in the top photo, but it has a pretty green colour inside and outside. The filling is very soft, so before removing it from the tin, chill it in the fridge to set overnight. Recipe by Rinkachan
Cooking Instructions
- 1
Pod the edamame beans (160 g in this photo). If you use 200 g, increase the amount of sugar from 70 g to 80 g.
- 2
[Biscuit base] Crush the biscuits in a food processor or in a plastic food bag using a rolling pin.
- 3
[Butter] Melt the butter in a microwave and mix it into the crushed biscuits.
- 4
Push the biscuits into the base of the cake tin using the back of a spoon. This cake is going to be baked in a hot water bath so cover the bottom of the springform cake tin with aluminum foil.
- 5
[Filling] Put all the ingredients into a mixer and tip the mixture into the cake tin.
- 6
Fill the baking tray with hot water and place the cake tin in it. Bake for 20 minutes in the oven preheated to 170℃ and lower the temperature to 150℃ to bake for an additional 30 to 40 minutes.
- 7
Cover with aluminum foil after 30 minutes to prevent too much colouring. After baking, discard the hot water and leave the cake inside until cooled.
- 8
When the cake has completely cooled, the filling is still very soft. Do not remove the cake from the tin. Cover with cling film and chill in the fridge overnight. This will enhance the flavour.
- 9
This was made using a pound cake tin without the biscuit crust. It contains 200 g of edamame beans and 80 g of sugar. If you love edamame beans, you'll enjoy its rich flavour.
- 10
[Alternative options] Double cream ⇒ non dairy cream. 2 egg whites ⇒ 2 whole eggs. Plain flour ⇒ katakuriko or cornstarch.
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