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Sunday, October 18, 2015
Japanese Cheesecake Recipe
4.2 oz / 120 grams dark chocolate (you can also use white chocolate for the preparation, but we recommend you to use dark chocolate because it is much healthier)
4.2 oz / 120 grams unsalted cream cheese (keep it at room temperature)
Separate the yolks. Keep the egg whites in your fridge. Next, preheat your oven to 170 degrees Celsius. Melt your chocolate. Hot steam is perfect for that purpose. Let it cool, and add in 120 grams of unsalted cream cheese. Stir in the egg yolks. Take the whites out of your fridge and whisk them until you get pointing spikes.
Combine everything together.
Transfer the mixture into a baking pan (15 cm in diameter). Tap it several times to eliminate any air bubbles.
Place the pan in a larger pan that you have filled with hot water. Bake your cheesecake for 15 minutes at 170 degrees, and 15 minutes at 160 degres. Turn off the heat and let it rest for additional 15 minutes.
After your cheesecake has completely cooled, sprinkle over some powdered coconut sugar.