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Japanese cheesecake Recipe


16 cm cake mold 

  • 30 g icing sugar (1)
  • 120 g cheese cream
  • 20 g de cornstarch
  • 3 egg yolks
  • 3 egg whites
  • 30 g sugar (2)
  • 60 g milk
  • 30 g butter
  • 1 dash of lemon juice


  1. Melt the fresh cheese, butter, milk and sugar(1) in a bain-marie. (just melted!)
  2.  Stir in the egg yolks with a whisk, then the sifted cornstarch. Mix well. To book.
  3. Beat the whites, add 1 dash of lemon juice and the rest of the sugar(2). They should be firm but not too firm
  4. Pour the 1st preparation over the whites and gently incorporate with the spatula.
  5. Butter and stick parchment paper in the bottom as well as on the edges of the mold and pour the dough.
  6. Pour boiling water into a baking dish and then place your mold.
  7. Bake 200° for 15 minutes, then at 140° for 30 min and finally at 0°, to keep it warm, for 30 min.
Japanese cheesecake Recipe

This Resipe presented to you by the talented chef @carine_cakes a Bakery near me

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