Japanese Cheesecake Recipe – Uncle Tetsu Cheesecake Recipe – Jiggly Cheesecake

Japanese Cheesecake Recipe . Japanese Cheesecake is a must try! This light and jiggly cheesecake has quite the interesting texture!
It’s the perfect cross between a soft sponge and a creamy cheesecake.
This recipe is inspired by the original Uncle Tetsu Cheesecake!

Let’s be friends!
Facebook: https://www.facebook.com/emmasgoodies
Twitter: https://twitter.com/emfontanella
Instagram: http://instagram.com/emmafontanella
♥

Why does your cheesecake crack?

– P.O. Box info –
Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
Email: emma@nexogame.com
Write my email on the mailing address pls 😀

♥

Cotton Cheesecake in grams:

– 200 gr Cream cheese
– 120 ml Milk
– 4 Eggs ( divide yolks from whites)
– 100 gr White Sugar ( separated, half for the creamcheese mixture and half for the egg whites)
– 30 gr All Purpose Flour
– 40 gr Cornstarch
– 1/4 tsp Salt
– 1/2 tsp Cream of Tartar
– Zest of 1 Lemon
– 2 tsp Vanilla Extract

Japanese Cotton Cheesecake in cups:

– 7 ounces Cream cheese
– 1/2 cup Milk
– 4 Eggs ( divide yolks from whites)
– 1/2 cup White Sugar( separated, half for the creamcheese mixture and half for the egg whites)
– 1/4 cup All Purpose Flour
– 5 tbsp Cornstarch
– 1/4 tsp Salt
– 1/2 tsp Cream of Tartar
– Zest of 1 Lemon
– 2 tsp Vanilla Extract

Enjoy!
♥