Ingredients
- * 140g (2/3 cup) fine granulated sugar
* 6 egg whites
* 6 egg yolks
Hint: Eggs separate easier when they’re cold, but the whites whip better at room temperature.
* 1/4 tsp cream of tartar or 1/2 tsp white vinegar or 1/2 tsp lemon juice
* 100 ml (3/8 cup) milk
* 6 green tea bags
* 50g (1/2 stick) butter
* 250g (1 8-oz. package + 1 tbsp) cream cheese
* 1 tbsp lemon juice
* 60g (3/7 cup) cake flour
Hint: 1 cup cake flour equals 1 cup all-purpose flour minus 2 tablespoons, and then add in 2 tablespoons cornstarch.
* 20g (1/4 cup) corn starch
* 1/4 tsp salt
Description
Adapted From Irene’s Cotton Soft Japanese Cheesecake Recipe.
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