Japanese cheesecake

Lépés 1 /11

*Prepare the ingredients.

• 3 *Egg
• 250g *Cream cheese
• 100g *Caster sugar
• 10cl *Milk
• 50g *Butter
• 1kan. *Liquid vanilla extract
• 20g *Corn starch
• 30g *Flour
• 2csip. *Salt

Lépés 2 /11

*Separate the egg whites from the yolks.

• 3 *Egg

Lépés 3 /11

*Place the cheese, half the sugar, milk, butter and vanilla in a recipient.

• 250g *Cream cheese
• 100g *Caster sugar
• 10cl *Milk
• 50g *Butter
• 1kan. *Liquid vanilla extract

Lépés 4 /11

*Melt in the microwave then whisk until smooth.

• 250g *Cream cheese
• 100g *Caster sugar
• 10cl *Milk
• 50g *Butter
• 1kan. *Liquid vanilla extract

Lépés 5 /11

*Add the egg yolks, corn starch and flour.

• 3 *Egg
• 20g *Corn starch
• 30g *Flour

Lépés 6 /11

*Pour the egg whites and salt into a recipient. Whisk the egg whites until stiff, then add the other half of the sugar and whisk until you have a firm meringue.

• 3 *Egg
• 100g *Caster sugar
• 2csip. *Salt

Lépés 7 /11

*Gently fold into the previous mixture.

Lépés 8 /11

*Butter a cake tin (18 cm in diameter and 7 cm high). Line the base with greaseproof paper. Pour the batter into the tin.

• 50g *Butter

Lépés 9 /11

*Pour 40cl of water into the bowl. Place the mould in the Airfry basket.

Lépés 10 /11

*Steam oven cooking.

Lépés 11 /11

*Leave to cool slightly before unmoulding and serving.