Edamame (Zunda) Cheesecake

Name: Edamame (Zunda) Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Edamame (boiled and shelled, with the inner membrane removed); 100 grams Heavy cream; 250 grams Cream cheese; 80 grams Sugar; 2 Eggs, medium; 100 grams Biscuits; 50 grams Melted unsalted butter

cookpad.japan @cookpad_jp

I read a COOKPAD member's blog about ordering an edamame cheesecake. Since I never heard of it before, it piqued my curiosity and I made it.

Be sure to remove the thin membrane of the edamame.
Bring the cream cheese and eggs to room temperature before preparing the batter.
One bag of edamame is about 300 g, but the net weight is about 100g after removing the shell and inner skins. Recipe by La Land

I read a COOKPAD member's blog about ordering an edamame cheesecake. Since I never heard of it before, it piqued my curiosity and I made it.

cookpad.japan @cookpad_jp

I read a COOKPAD member's blog about ordering an edamame cheesecake. Since I never heard of it before, it piqued my curiosity and I made it.

Saved

Ingredients

6 servings

100 gramsEdamame (boiled and shelled, with the inner membrane removed)
100 gramsHeavy cream
250 gramsCream cheese
80 gramsSugar
2Eggs, medium
Crust
100 gramsBiscuits
50 gramsMelted unsalted butter

Saved

Steps

1

Layer the bottom and sides of the cake pan with parchment paper, and wrap the outside of the cake pan in aluminum foil. Boil the water for the water bath for baking.
2

Boil the edamame in salted water, then remove the shell and inner skins. Feel free to use your own method of boiling the edamame. Preheat the oven to 170℃.
3

Finely crush the biscuits, add melted butter, mix evenly to moisten the biscuits, then pack down the mixture in the bottom of the mold.
4

Add the edamame and half the amount of heavy cream to the food processor, mix until the edamame are finely chopped, then add the rest of the heavy cream and process until the consistency is smooth.
5

Put the cream cheese in a bowl, then mix until smooth, add sugar, then the eggs, mixing each time until smooth.
6

Add the edamame mixture to the bowl, then pour into the cake mold. Fill an oven tray with boiling water to make a water bath, put the mold in the tray and bake.
7

After baking for 20 minutes at 170℃, reduce the heat to 150℃, and bake for 30 minutes. Add more water if the hot water evaporates.
8

Once it is finished baking, drop the cake pan about 15 cm from the table to release hot air. Insert a knife between the parchment paper and cake, and rotate once.
9

Once it cools down on a cooling rack, chill in the refrigerator overnight, then remove it from the cake pan.
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