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 <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/6/b/csm_Sieb-_-Trichter_klein_3ae6e47538.jpg" width="330" height="241" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>Almost everything that is filled into the iSi bottle should be passed through a sieve to prevent clogging of the head. Even small grains of salt can interfere with the proper functionality of the device.</p><p>The iSi Funnel &amp; Sieve Set has therefore been specially designed and developed for all iSi Whippers to enable you to pass cleanly and conveniently directly into the stainless steel bottle.</p><p><strong><a href="https://www.isi.com/en/culinary/products/detail/product/funnel-sieve/" target="_blank">&gt;&gt; More Info</a></strong></p></div></div></div></div>">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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