Gently fold the egg whites into the cream cheese mixture, 1/3 of the eggs at a time. Pour mixture into prepared pan. Place cake pan into a larger tray, and pour the heated water into the tray.
Prepare strong coffee by mixing ¼ cup of hot water with 3 Tbsp of instant coffee granules. Whip egg whites with 4 Tbsp sugar, set aside. In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy. Add the coffee and butter to the cream cheese mixture.

Baking - Bake for 20 minutes at 160°C ( 320°F ) then drop temperate to 140°C ( 285°F) and continue to bake for 55-60 minutes or until the top is golden brown. Remove from oven and let cool in the cake for 10 minutes. Slowly invert onto a plate then invert onto another plate and cool for an additional 20 minutes before serving. Keyword asian

Set aside. Note the vanilla extract is optional, you can omit it from the recipe. Add the egg whites into a clean dry mixing bowl, you can use a hand mixer or a stand mixer with the whisk attachment. Beat the egg whites on medium speed until it becomes foamy then add 1/2 of the sugar and beat for 30 seconds, add the remaining sugar and continue

Instructions. Create a water bath by placing a large baking pan into the lower half of your oven and filling it with 1/2 inch water. Preheat your oven to 340°F. Grease the sides and bottom of a 8 x 4 inch round cake pan. Line the bottom and sides with parchment paper. Set aside.

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japanese cheesecake recipe 3 ingredients