Japanese Cheesecake
Ingredients
- 250g cream cheese, cubed
- 125mL Bulla Thickened Cream
- 50g butter, diced
- 5 extra large eggs, separated
- 60g plain flour
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 2/3 cup caster sugar
to serve
- Bulla Thickened Cream, whipped
- fresh berries
Tip
- Wrap base of pan in foil to prevent any water seeping into pan whilst cooking.
Cooking Directions
- Preheat oven to 160°C (140°C fan-forced). Line the base of a 22cm springform pan.
- Place cream cheese, Bulla Thickened Cream and butter in a heatproof bowl over a saucepan of simmering water. Mix until melted and smooth. Remove from heat and whisk in the egg yolks, flour, lemon juice and vanilla.
- Beat egg whites with an electric beater until soft peaks form. Gradually add sugar until well incorporated and mix is smooth and glossy.
- Gradually fold egg white mixture into cream cheese mix, folding gently with a large metal spoon. Once all combined, spoon into prepared pan and place in a large baking dish and fill with water halfway up the side of the cheesecake pan.
- Bake for 1 hour and 15 minutes. Turn oven off and allow cheesecake to cool in the oven, then refrigerate for several hours before serving with Bulla Thickened Cream and berries.
Ingredients
- 250g cream cheese, cubed
- 125mL Bulla Thickened Cream
- 50g butter, diced
- 5 extra large eggs, separated
- 60g plain flour
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 2/3 cup caster sugar
to serve
- Bulla Thickened Cream, whipped
- fresh berries
Tip
- Wrap base of pan in foil to prevent any water seeping into pan whilst cooking.