3-Ingredient Japanese Cheesecake Recipe. This Japanese cheesecake is fluffy, light and easy to make. All you need to make this Japanese soufflé cheesecake is 3 ingredients. Unlike
Preheat the oven to 200C/400F. Grease a 9-inch springvform pan and cover in parchment paper. Beat your cream cheese until smooth. Add the eggs, one at a time, beating well each time. Slowly add the sugar, then heavy cream, and finally the vanilla extract. Instructions. Pour 1 cup of California Strawberries into blender and puree and set aside. Preheat oven to 285 F. In a double boiler, melt together milk, cream cheese and butter. Set aside and cool. Once the mixture is cooled, add 6 egg yolks. Whisk vigorously to avoid any of the egg yolks scrambling.
In the bowl of a stand mixer, whisk the egg yolks for 2 minutes, then slowly stir in the cooled cream cheese mixture, until smooth. While continuing to whisk, sift the flour and cornstarch over it until smooth and lump-free. In another bowl, beat the egg whites until stiff peaks form on medium to high speed.
For the blueberry topping, bring blueberries and water to a boil in a medium saucepan, stirring occasionally. In a small bowl, whisk together 1 Tbsp water and 1 Tbsp corn starch until combined. Add the mixture into the blueberries and cook until thickened. Remove from the heat and serve over cheesecake before serving.
Instructions. Preheat your oven to 390°F and lightly grease a 8” x 3” round cake pan with butter. Line the bottom with parchment paper. Pour boiling water into a large bowl or pan, then sit a smaller mixing bowl inside. Add the cream cheese to the smaller bowl and let soften while you separate your eggs.
More 3-Ingredient Dessert Recipes. 5 Healthy Ways to Make 3-Ingredient Peanut Butter Cookies; 8 Genius Ways to Make 3-Ingredient Cookies Without Flour; 7 Brilliant 3-Ingredient Cake Recipes From Scratch; Easy 3-Ingredient Ice Cream Recipes (No-Churn)
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    • japanese cheesecake recipe 3 ingredients