In: All Recipes recipes11 May 2015
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Japanese Cheesecake, also called Cotton Cheesecake, is sweet made with a fresh cheese cream, baked in a bain-marie and served sliced.
Japanese Cheesecake is soft and frothy, with a mild taste and a texture similar to bavarian cream’s… You can serve it plain, or with some icing sugar, or else accompanied by some fruit sauce… Anyway, it’s totally worth tasting 😉
While searching for the recipe, indication about the cheese to use was quite various… somebody suggest to use ricotta, somebody else philadelphia, or other fresh cheeses… so, it’s up to you 😉
Well, that’s all, folks, I leave you to the recipe and wish you a sweet Monday :-*

Ingredients for a 30-cm loaf pan:
280 g of fresh cheese buy Propranolol online
50 g of butter
100 ml of Promethazine without prescription milk
6 eggs
175 g of order Tadalafil sugar
60 g of pastry flour
30 g of corn starch
1/2 lemon
1 tsp of vanilla essence

Preparation Time: 20 min
Baking Time: 1 hour and 10 min
Total Time: 1 hour and 30 min

How to make Japanese Cheesecake

In a bowl, combine cheese with milk and tepid melted butter.

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Put it in a bowl and add yolks and 100 g of sugar.

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Combine till getting a cream.

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Sift flour and starch and add them into the cheese mixture.

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Aside, whisk egg whites till stiff together with the remaining 75 g of sugar.

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Gently incorporate egg whites into the mixture with a wooden spoon, with a bottom-up movement.

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Pour the mixture in a loaf pan covered with baking paper and level the surface.
Put the pan inside a larger pan full with water, to create a bain-marie.

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Then bake at 160°C, in pre-heated oven, for about 1 hour and 10 minutes.
Let cool down before turning out of the pan, then slice and serve.

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Japanese Cheesecake


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