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Japanese Cheesecake

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Ingredients: 

Recipe from The Cookbook Chronicles

300g cream cheese
45g unsalted butter
57g egg yolk (this equals to 3 yolks)
20g sugar
11g cornstarch
150g milk
95g egg white (3 egg whites)
55g sugar
Use an 18 cm (7 in) cake pan with a fixed bottom


 

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