Jiggly Japanese Cheesecake

Jiggly like jelly
Inviting and delicious
Glorious and moist
Goes well with a cup of tea
Luscious and finger-licking good
Yummilicious Japanese Cheesecake.

IMG_3778

littleborneogirl

Jiggly like jelly

Inviting and delicious

Glorious and moist

Goes well with a cup of tea

Luscious and finger-licking good

Yummilicious Japanese Cheesecake.

I am happy with my first attempt baking this cake from Michael Lim’s recipe.

Japanese Cheese Cake / Basic Newly Improved Recipe

60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese
40 gr. Butter
50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell)
100 gr. Fine Sugar

  1.  Measure all necessary ingredients.
  2. In a pan, add milk, cream cheese and butter on low to medium heat.
  3. Using an egg beater, break the ingredients till smooth.
  4. Remove from heat and add the sieved flour (plain and corn flour) to the mixture.
  5. Break the eggs and add the yolk to the mixture stirring till smooth.
  6. Beat the…

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