Description
A light and fluffy dessert that combines the creaminess of cream cheese with a soft and airy texture.
Ingredients
Scale
- 250 g de queso crema
- 100 g de azúcar
- 3 huevos
- 1 cucharadita de extracto de vainilla
- 60 g de mantequilla
- 60 ml de leche
- 40 g de harina de trigo
- 20 g de maicena
Instructions
- Preheat the oven to 160°C (320°F). Prepare an 18 cm diameter springform pan by greasing it well.
- Slowly melt the butter in a saucepan and add the milk. Stir well and then remove from heat.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and mix well until completely dissolved.
- Add the eggs one by one, beating well after each addition. Add the vanilla extract and mix again.
- Sift the flour and cornstarch over the previous mixture and mix with a spatula until no lumps remain.
- Add the butter and milk mixture to the previous mixture and carefully mix until everything is well integrated.
- Pour the mixture into the prepared pan and smooth the surface with a spatula.
- Place the pan in a larger tray and fill the tray with hot water, creating a water bath.
- Bake for 60 minutes or until the surface is golden and a toothpick inserted comes out clean.
- Turn off the oven and let the cake cool inside with the door ajar for 30 minutes.
- Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours before unmolding.
Notes
- Ensure to grease the pan well to prevent sticking.
- Refrigerating the cake allows it to set properly, enhancing the flavor.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Japanese cheesecake, fluffy cheesecake, dessert, easy recipe