Japanese Cheesecake

August 05, 2014

I got inspired by a friend who made me taste her version of Japanese Cheesecake. Her's tasted more like Mamon rather than cheesecake. I was really impressed so I tried it yesterday.

I followed this Youtube tutorial:

8 oz cream cheese (room temperature)
1/2 cup milk
5 large eggs (room temperature)
1/4 tsp cream of tartar
1/4 cup sugar + 1/4 cup sugar
1/4 cup butter (room temperature)
1 Tbsp lemon juice
1/4 cup all-purpose flour
2 Tbsp cornstarch

8-inch round springform pan
Yields: 8 servings

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