Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, baked cheesecake (tokyo mr. cheesecake recipe). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Transfer the batter to a standard size loaf pan lined with baking paper. Place in a large baking dish and pour hot water into the dish to create a water bath. Broil slightly for a charred golden top, if desired. Remove it from the oven and allow it to chill.
Baked Cheesecake (Tokyo Mr. Cheesecake recipe) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Baked Cheesecake (Tokyo Mr. Cheesecake recipe) is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook baked cheesecake (tokyo mr. cheesecake recipe) using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Baked Cheesecake (Tokyo Mr. Cheesecake recipe):
- Get 200 g Cream cheese
- Get 100 g Caster sugar
- Take 50 g Greek yoghurt
- Get 180 g Sour cream
- Take 100 g Double cream
- Get 2 Egg
- Prepare 20 g Corn flour
- Get 9 g Lemon juice
- Get 50 g White chocolate
- Get 1 teaspoon Vanilla paste
With its caramelized top and creamy center, Basque cheesecake has taken the world by storm. Then clip into the springform pan - excess paper will stick out, see photos in post and video. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath.
Instructions to make Baked Cheesecake (Tokyo Mr. Cheesecake recipe):
- Mix cream cheese with caster sugar.
- Get another bowl to mix Greek yoghurt and sour cream.
- Beat 2 eggs together first and then pour and mix slowly bit by bit with the sour cream and Greek yogurt mixture
- Add in lemon juice and sieved cornstarch and mix them well.
- Place double cream, white chocolate and vanilla paste into a milk pan. Heat them up until the chocolate melted on medium heat.
- Pour the double cream and white chocolate mixture into the cream cheese bowl and mix them well.
- Add Greek yoghurt and sour cream mixture into the cream cheese bowl and combine them all well.
- Sieve the cake mixture with a fine strainer twice and then pour the cake mixture into a cake tin lined with parchment paper. Place the filled cake tin on deep cooking pan Fill up 3cm of hot water around the cake tin and place it into the oven. (If the cake tin gets a lose base, need to wrap some foil outside to make sure hot water won’t get in the tin)
- Bake the cake at 180℃ for 25 minutes or 150℃ for 20 minutes. Remove it from the oven and allow it to chill. Take the baked cheesecake out from the cake tin.
- Chill the cheesecake in the fridge for at least 4 hours or overnight. Before serving the cake, removing the cake from the fridge for 30-60 minutes to the room temperature for a creamy taste. Decorate the cake with some berries and fruits. Enjoy!!!
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Remove cake to a wire rack to cool. Working quickly flip the cake out on to your hand. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover.
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