The KaiKai Book

Dessert Recipes

Fluffy Jiggly Japanese Cheesecake Servings: 6-8 INGREDIENTS ⅔ cup (130 milliliters) milk 4 ounces (100 grams) cream cheese 7 tablespoons (100 grams ) butter 8 egg yolks ½ cup (60 grams) flour ½ cup (60 grams) cornstarch 13 large egg whites ⅔ cup (130 grams) granulated sugar Parchment paper Strawberries, to serve Powdered sugar, to serve

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INGREDIENTS: 4 eggs 70g sugar 350g Greek yogurt 40g corn starch 1/2tsp baking powder 8g vanilla sugar Baking pan is 16cm

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