This de-"lightful" Japanese cheesecake really tastes heavenly. It's feathery light texture reminds you of an angel food cake and at the same time it's flavor is rich and creamy like a cheesecake. Try it - and you decide! Only three eggs and half a cup of sugar go into this one - and with a dusting of crushed amaretto cookies in the pan, you won't miss the crust or the calories and cholesterol for sure!
Japanese Cheesecake Recipe from The Cookbook Chronicles cream cheese unsalted butter egg yolk (this equals to 3 yolks) sugar cornstarch milk egg white egg whites) sugar Use an 18 cm in) cake pan with a fixed bottom