Japanese Cheesecake

Name: Japanese Cheesecake
Ingredients: 300g cream cheese (this equals to about 10.5 oz of cream cheese); 45g unsalted butter (this equals to a generous 3 tbsp. of butter); 57g egg yolk (this equals to 3 yolks); 20g sugar (this equals approximately 1 tbsp + 1 tsp sugar); 11g cornstarch (slightly less than 1 tbsp); 150g milk (about 2/3 cup of milk); 95g egg white (3 egg whites); 55g sugar (about a 1/4 cup of sugar + 1 tsp); Use an 18 cm (7 in) cake pan with a fixed bottom.

Japanese Cheesecake was pinched from <a href="http://www.thecookbookchronicles.com/blog/?p=3906" target="_blank">www.thecookbookchronicles.com.</a>

INGREDIENTS

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300g cream cheese (this equals to about 10.5 oz of cream cheese)

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45g unsalted butter (this equals to a generous 3 tbsp. of butter)

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57g egg yolk (this equals to 3 yolks)

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20g sugar (this equals approximately 1 tbsp + 1 tsp sugar)

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11g cornstarch (slightly less than 1 tbsp)

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150g milk (about 2/3 cup of milk)

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95g egg white (3 egg whites)

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55g sugar (about a 1/4 cup of sugar + 1 tsp)

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Use an 18 cm (7 in) cake pan with a fixed bottom.

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