Monday, August 30, 2010

Cotton Soft Japanese Cheesecake

Recipe @ Diana's Desserts (by Irene Oon)

The texture and taste changed after being chilled overnight - denser and more pronounced cheese flavor.

Altered to suit my family members' taste.

Reduced the sugar and butter; still taste great. The first time I made it, my sis find the egg flavor a little too strong, overpowering the cheese flavor. So, for this, I made it with 7 egg whites and 4 egg yolks. The taste works for my sis and mum.

The recipe is easy, simple, and delicous - definitely a keeper.

0 huggies: