Japanese Cheese Cake | Martin Praja

Martin Praja

Name: Japanese Cheese Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: O Organics Cane Sugar, Granulated, Organic; Lucerne Yogurt, Nonfat, Black Cherry, Light; Bob's Red Mill Dark Rye Flour, Organic; Talking Rain AQA Water, 9.5 pH; Berry Boss Strawberries; O Organics Sugar, Organic, Powdered; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Cream Cheese Spread Tub; Large Yellow Egg Cake; Lucerne Egg Whites, 100% Liquid, Cage Free

Print recipe

Japanese Cheese Cake

Serves 815 mins prep45 mins cook

Delicious Japanese cheese cake made efficiently using a rice cooker. This recipe includes cream cheese, egg yolks, and yogurt, baked to perfection. Topped with a strawberry compote for added sweetness.

0 servings

What you need

O Organics Cane Sugar, Granulated, Organic

oz granulated sugar

Lucerne Yogurt, Nonfat, Black Cherry, Light

fl oz yogurt

oz flour

fl oz water

oz strawberries

oz powdered sugar

tsp salt

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

oz cream cheese

egg yolk

egg white

Shop Recipe

Instructions

1: Mix cream cheese, egg yolks, granulated sugar, butter, and yogurt until well combined.

2: Add flour and mix again. Set aside.

3: In a separate bowl, whip egg whites until frothy, then gradually add powdered sugar while beating until stiff peaks form.

4: Gently fold the whipped egg whites into the egg yolk mixture.

5: Pour the batter into the rice cooker.

6: Cook until done, approximately 45 minutes.

7: For the topping, combine strawberries, sugar, and water in a saucepan and bring to a boil.

8: Add salt and stir well.

9: Continue cooking until thickened.

View original recipe