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Japanese Cheesecake

Christine’s Recipes
  • 80 minutes
  • Serves 2

INGREDIENTS

1

Lemon, zest

6

Egg whites

6

Egg yolks

55 g

Cake flour

130 g

Caster sugar

20 g

Corn flour

1/4 tsp

Cream of tartar

60 g

Butter

250 g

Cream cheese

250 milliliters

Milk