Japanese jiggly yuzu cheesecake (Chizu Keki) recipe | Good Food
Try this Japanese-style cheesecake with its signature fluffy and jiggly texture. Decorate with berries and mint leaves to serve
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Ingredients
- 250g soft cheese at room temperature
- 35g unsalted butter at room temperature
- 60ml milk
- 3 eggs separated
- 2 tbsp yuzu juice
- 20g cornflour sifted
- 15g plain flour sifted
- 75g golden caster sugar
- strawberries blueberries, and a few mint leaves, to decorate
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