Japanese Parsley Cheesecake | RICARDO
Our inspiration for this recipe was Japanese cheesecake, the light and jiggly cake which has a mousse-like consistency that floats on your tongue like a soufflé.
Keywords
- japanese cheesecake
- jiggly cheesecake
- parsley cake
- cake recipe
- baking with herbs
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Ingredients
- 1/2 cup (75 g) unbleached all-purpose flour
- 3 tbsp cornstarch
- 1 pinch salt
- 1/2 cup (125 ml) milk
- 1 cup (45 g) flat-leaf parsley, finely chopped
- 1 block (250 g) cream cheese
- 1/4 cup (55 g) butter
- 1 tbsp (15 ml) lemon juice
- 6 eggs, separated
- 3/4 cup (160 g) sugar
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