#Japanese Cheesecake
You’ll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes! Beware though, it is likely that you’ll have the whole loaf to yourself in one sitting!
Ingredients
Refrigerated
- 95 g Egg white
- 57 g Egg yolk
Baking & Spices
- 11 g Cornstarch
- 75 g Sugar
Dairy
- 45 g Butter, unsalted
- 300 g Cream cheese
- 150 g Milk
Other
- Use an 18 cm (7 in) cake pan with a fixed bottom Oven temp is 355F
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