Japanese Cheesecake

Japanese Cheesecake

  • 100 ml milk
  • 200 g cream cheese, full fat
  • 100 g egg white
  • 30 g flour
  • 30 g sugar
  • 1 g baking powder


Mix all the ingredients together.

Pass directly through the iSi Funnel & Sieve into a 0.5L iSi Whip and chill for at least 2 hours.


Screw on an iSi Professional Charger and shake about 8 to 10 times.

Preheat the oven to 220°C (fan oven).


Spread plums or peaches on the bottom of a flat, oven-proof dish. Pour the cheesecake mixture directly from the Whip over the fruit and bake the cheesecake for 10 minutes.

Serve warm.

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