Fluffy Jiggly Japanese Cheesecake
Fluffy Jiggly Jâpânese Cheesecâke
Ingredients
- ½ cup (130 mL) milk
- 4 oz (100 g) creâm cheese
- 7 tâblespoons butter
- 8 eggs, yolk
- ¼ cup (60 g) flour
- ¼ cup (60 g) cornstârch
- 13 lârge egg whites
- ⅔ cup (130 g) grânulâted sugâr
- pârchment pâper
- strâwberry, to serve
- powdered sugâr, to serve
Prepârâtion
- Preheât oven to 320°F (160°C).
- In â smâll pot over medium heât, whisk the milk, creâm cheese, ând butter until smooth. Remove from heât ând cool.
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