Recipe · Uncategorized

Rose Water Japanese Cheesecake

Jiggly,Fluffy and DELICIOUS Japanese CheeseCake

Japanese Cheesecake is one of those things when i saw them in Instagram it.made.me.want.to.go.to.japan.to.eat.those. jiggly little monsters. i added Rose Water to those because i heard that Japanese cheesecake can have an eggy taste, so i made both and i liked the rose water one more the pic is of the original flavor.

this recipe was so easy to make and so worth it.

japanese cheesecakke

Cook Time: 7-10 Minutes

Yields: 14 Mini Cheese Cakes

Ingredient:

  • 200g Cream Cheese
  • ½ Cup Sugar(castor) (halved)
  • ¼ Cup Corn Flour
  • ¼ cup Whole Milk
  • 3Eggs, Separate yolks from egg white
  • Juice of Half a Lime
  • Splash of Vanilla Extract
  • a cap of rosewater, i would guess that it’s 1TBS
  • White Chocolate

Directions:-

  • Preheat the oven to 350F, 175c
  • Over a Saucepan add the Cream Cheese, Half of the Sugar, milk and melt it
  • Separate the egg yolk from the egg white
  • Add Lemon juice,vanilla and Rosewater to the Egg yolk and corn flour
  • Let the Cream cheese mixture cool
  • Add Egg yolks slowly to the cream Cheese mixture
  • Beat the Egg whites while slowly adding the remaining sugar, until stiff peaks
  • Fold the egg whites into the Cream cheese mixture
  • Spray Prepared tin, Add the Cheesecake
  • Fill a larger pan with water (so the cheesecake don’t crack)
  • Bake Cheesecake in Water Bath for 7-12 mins
  • Let cool
  • Melt White chocolate in microwave
  • Spread the White chocolate on the Cheesecake& add Fruit
  • Enjoy

Recipe Adapted from http://www.food.com/recipe/japanese-cheesecake-90032

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