Creamy Japanese Cheesecake

Name: Creamy Japanese Cheesecake
Total time: 120 s
Yield: 8
Ingredients: 1 teaspoon Butter; 1 bar Cream Cheese softened; 2 tablespoons Butter softened; 125 mililliters NESTLÉ® All Purpose Cream; 4 pieces Egg Yolk; 10 tablespoons all purpose flour sifted; 4 pieces egg whites room temperature; 1/4 teaspoon Lemon Juice; 1/3 cup Sugar; 1 tablespoon Powdered Sugar

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Prep Time

Cooking Time

Skill Level

Challenging

Dessert
Treenut-Free
Nuts / Peanuts-Free
Fish-free
Crustaceans-Free
receta de sopa sencilla

INGREDIENTS

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1	teaspoon	Butter
1	bar	Cream Cheese, softened
2	tablespoons	Butter, softened
125	mililliters	NESTLÉ® All Purpose Cream
4	pieces	Egg Yolk
10	tablespoons	all purpose flour, sifted
4	pieces	egg whites, room temperature
1/4	teaspoon	Lemon Juice
1/3	cup	Sugar
1	tablespoon	Powdered Sugar

STEPS

Step 1	Pre-heat oven to 320ᴼF. Grease 8-inch spring form pan with butter and line with parchment paper. Wrap outside of the pan with foil. Boil water in a kettle to be used in hot water bath while baking. (30 mins)
Step 2	Whip cream cheese, butter and NESTLÉ® All Purpose Cream in a bowl until light and smooth. Whisk in egg yolks and flour gradually. Whisk until well combined. (10mins)
Step 3	Whip egg whites with lemon juice until frothy. Gradually whisk in sugar. Whip at high speed until stiff peaks. Fold into the cream mixture in 3 batches. (10 mins)
Step 4	Pour mixture to the prepared pan. Place cake pan in a roasting pan and pour hot water from kettle half way of the cake pan. Bake for 1 hour at 320ᴼF, or until set a toothpick come out clean when inserted in the middle of the cheesecake. Remove from the oven and set aside to cool completely. (1 hr 30 mins)
Step 5	Remove cheesecake from the pan. Peel off parchment paper. Dust generously with powdered sugar. Serve immediately. (5 mins)