Regular Cream Cheese
Japanese cheesecake with Quescrem regular cream cheese
Cheesecakes of Japanese origin have gained a reputation as the easiest and most delicious in the world of pastries. With only 3 ingredients they captivate the palate with fluffiness and taste.
120 g. of white chocolate
120 g. of Quescrem regular cream cheese
Separate the yolks from the whites and keep the latter in a breakfast bowl covered with saran wrap in the fridge. Preheat the oven at 170 ºC with the heat on top and bottom. Put the chocolate in a double boiler. Once it is melted, transfer to a bowl and add Quescrem regular cream cheese and stir well. When these two ingredients are well mixed together it’s time to add the three yolks and mix again. Beat the egg whites that were in the fridge until stiff and then mix them in with a wrapping motion with the yolk, cream cheese and chocolate mixture. Cover a cake pan with baking paper and run over it with a brush dipped lightly in oil. Add some hot water to the bottom of a baking tray, pour the mixture in the cake pan and then place it on the tray. Leave the cake in the oven at 170 ºC for 15 minutes. After this time is up, lower the temperature to 160 ºC and leave another fifteen minutes. Finally, turn off the oven and leave the cake inside for another 15 minutes. After these 45 minutes in the oven are up, you can take out the cake.