From week theme : Osaka’s Takoyaki and Beyond
🍰🇯🇵🧈 (Osaka’s Takoyaki and Beyond) Hanjuku Cheesecake
Indulge in the delicate delight of this half-baked marvel straight from the heart of Osaka’s bakeries.
🥣 Ingredients:
– 200g cream cheese, at room temp
– 50g sugar
– 3 large eggs, separated
– 2 tablespoons all-purpose flour
– 100ml heavy cream
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– Pinch of salt
🧑🍳 Preparation:
1. Preheat oven to 170°C. Grease a round cake pan and line with parchment.
2. Beat cream cheese and sugar until smooth. Add egg yolks, flour, cream, vanilla, and lemon juice; mix well.
3. In another bowl, whisk egg whites with a pinch of salt until stiff peaks form.
4. Gently fold egg whites into cream cheese mixture to keep it airy.
5. Pour batter into the pan and bake for 25 min. The center should be wobbly.
6. Let cool in the pan, then chill for 2 hours. Serve with a spotlight on that luscious, soft center, and a comforting cup of coffee by the side.
😅 Bonus:
Did you know? “Hanjuku” means “half-cooked” in Japanese, which is quite fitting for this purposely underbaked dessert that’s all the rage in Osaka.
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