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JAPANESE CHEESECAKE
Difficulty
Medium
Ingredients
For the japanese cheesecake
100 ml milk- 200 g full fat cream cheese
- 100 g egg white
- 30 g plain flour
- 30 g sugar
- 1 g baking powder
- For the topping
- fruits of the season, e.g. damsons, peaches, cherries etc.
Tags
Preparation
Put all ingredients for the dough in a food processor or mix using a hand mixer. Now use a Kisag funnel & sieve to pour the mixture into a 0.5 l Kisag whipper and chill for at least 2 hours.
Insert a Kisag charger and shake vigorously 8 to 10 times.
Preheat the oven to 220° C (fan oven setting).
Arrange the fruit of your choice over the base of an oven-safe dish. Squirt the cheesecake dough straight over the fruit and bake your cheesecake for 10 minutes. Serve warm.
JAPANESE CHEESECAKE
You can prepare this recipe using the following products
Difficulty
medium
Ingredients
- For the japanese cheesecake
- 100 ml milk
- 200 g full fat cream cheese
- 100 g egg white
- 30 g plain flour
- 30 g sugar
- 1 g baking powder
- For the topping
- fruits of the season, e.g. damsons, peaches, cherries etc.
Tags
Preparation
Put all ingredients for the dough in a food processor or mix using a hand mixer. Now use a Kisag funnel & sieve to pour the mixture into a 0.5 l Kisag whipper and chill for at least 2 hours.
Insert a Kisag charger and shake vigorously 8 to 10 times.
Preheat the oven to 220° C (fan oven setting).
Arrange the fruit of your choice over the base of an oven-safe dish. Squirt the cheesecake dough straight over the fruit and bake your cheesecake for 10 minutes. Serve warm.
You can prepare this recipe using the following products
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