Cotton cheesecake: the Japanese fluffy dessert
published on 3 December, 2019 at 09:46
Ingredients:
100 gr cheese (creamy or sliced)
120 gr milk
20 gr butter
2 egg yolks
10 gr lemon juice
40 gr flour
120 gr milk
20 gr butter
2 egg yolks
10 gr lemon juice
40 gr flour
2 egg whites
60 gr sugar
60 gr sugar
Directions:
Put the egg whites in the fridge while you prepare the mixture with the yolks.
In a bowl, melt the cheese with the milk. Then add butter, egg yolks, lemon juice, and flour.
Add the two mixtures and place them in a mold and place it in a pan with water. Bake at 320°F (160 °) for 15 minutes, then at 240°F (120 °) for another 30 minutes.
Put the egg whites in the fridge while you prepare the mixture with the yolks.
In a bowl, melt the cheese with the milk. Then add butter, egg yolks, lemon juice, and flour.
Add the two mixtures and place them in a mold and place it in a pan with water. Bake at 320°F (160 °) for 15 minutes, then at 240°F (120 °) for another 30 minutes.
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