JAPANESE CHEESECAKE
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
100 ml |
milk |
| 200 g |
full fat cream cheese |
| 100 g |
egg white |
| 30 g |
plain flour |
| 30 g |
sugar |
| 1 g | baking powder |
| For the topping | |
| Fruits of the season (e.g., damsons, peaches, cherries etc) |
Put all ingredients for the dough in a food processor, or mix using a hand mixer. Now use a Kisag funnel & sieve to pour the mixture into a 0.5 l Kisag whipper and chill for at least 2 hours.Insert a Kisag charger and shake vigorously 8 to 10 times.
Preheat the oven to 220°C (fan oven setting).
Arrange the fruit of your choice over the base of an oven-safe dish. Squirt the cheesecake dough straight over the fruit and bake your cheesecake for 10 minutes. Serve warm.
PREPARATION
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