Okara White Chocolate Cheesecake
I wanted to make something delicious using okara. I added white chocolate to counteract the distinctive flavor of okara.
it's really easy. I don't have any special hints. Adjust the amount of sugar and white chocolate, increasing one if you decrease the other. I made it with 50 g of white chocolate and 70 g of sugar, and that was sweet enough. For 20cm long pound cake tin or smaller. Recipe by Lesser Panda
Okara White Chocolate Cheesecake
I wanted to make something delicious using okara. I added white chocolate to counteract the distinctive flavor of okara.
it's really easy. I don't have any special hints. Adjust the amount of sugar and white chocolate, increasing one if you decrease the other. I made it with 50 g of white chocolate and 70 g of sugar, and that was sweet enough. For 20cm long pound cake tin or smaller. Recipe by Lesser Panda
Cooking Instructions
- 1
Butter the tin (not listed). Microwave the cream cheese for 30 seconds or so to soften. Chop up the white chocolate. Preheat the oven to 340°F/170°C.
- 2
Whip the softened cream cheese with a whisk until creamy.
- 3
Add sugar to the cream cheese, mixing well.
- 4
Mix the beaten egg into the batter, adding it in 3 batches to prevent it from separating. Beat well between additions.
- 5
Add the okara with a rubber spatula until it's evenly mixed in. Mix in the white chocolate too. (I'm using a whisk in the photo but a rubber spatula is better.)
- 6
Pour the batter into a greased cake tin, and drop the tin on a countertop a few times to eliminate air pockets. Smooth out the surface with a rubber spatula, and bake in a 340°F/170°C oven for 40 minutes.
- 7
Leave to cool in the tin. (If you try to take it out while it's still hot, it may fall apart.) Take it out of the tin when it's cooled down, and it's done.
- 8
It's delicious served chilled in the refrigerator. It gets better the longer you let it rest.
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