Japanese Cheesecake
yield: 4
total time: 105 minutes
Ingredients
- 1 1/4 cups cream cheese
- 3 1/8 tablespoons unsalted butter
- 3 3/4 tablespoons egg yolks this equals to 3 yolks
- 1 5/8 tablespoons sugar
- 1 3/8 tablespoons cornstarch
- 1/2 cup milk
- 6 1/4 tablespoons egg whites 3 egg whites
- 4 3/8 tablespoons sugar
- 5/8 foot cake pan with a fixed bottom
Nutrition
- Calories : 500 calories
- Carbohydrate : 27 grams
- Cholesterol : 285 milligrams
- Fat : 39 grams
- Protein : 11 grams
- SaturatedFat : 22 grams
- Sodium : 310 milligrams
- Sugar : 23 grams
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