Hello organic people! This week's recipe is about Japanese Cheesecake!
A variety of cheesecake that is usually lighter in texture and less sweet than North American style cheesecakes. It has a characteristically wobbly, airy texture similar to a soufflé when fresh out of the oven and a chiffon cake like texture when chilled.
What you will need:
40gr Salted Butter
75ml Semi-skimmed Milk
190gr Soft Cream-cheese
60gr Corn Flour
4 Medium Eggs
1tsp of Vanilla Extract
Let's start by mixing the butter with the milk and the vanilla extract, until you have a smooth mixture.
Add the cream cheese to the mix and gently incorporate it.
At this point, add the corn flour and and mix until you reach a smooth and shiny result.
Start separating the 4 egg yolks to the egg whites and keep them in two separate bowls.
Whip the egg yolks into the milky mix and whip the egg whites separately with the sugar, until you have a fluffy and soft result.
Now put the whipped egg whites into the mixture and slowly start to incorporate them.
Move the complete mix into a soufflé baking tray and cook for 30 minutes at 150° static, followed by 30 more minutes at 100° static.
Let it rest and serve it warm! This is the best pairing for a fruit bend tea.
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