Name: Japanese Cheesecake
Prep time: 175 min
Cook time: 75 min
Yield: 6
Cuisine: Japonesa
Ingredients: 3 San Juan® eggs; 1 1/4 cups cream cheese, 200 g; 1 tablespoon butter, 30 g; 1/4 cups milk, 60 ml; 1/4 cups flour, 30 g; 1/4 cups sugar, 55 g; icing sugar, for decoration; mixed berries, raspberries, strawberries, and blueberries; for decoration

Preparation

1h 40 mins

1h 15 mins

Low

Separate the yolks from the whites of San Juan® eggs, but be careful to avoid mixing them. Once separated, reserve the egg whites in the refrigerator until use. Boil water in a pot to create a water bath, place a bowl and mix the cream cheese with the butter and milk. Stir constantly with a silicone spatula until the ingredients become liquid and fully combine. Keep at temperature until it reaches 50 °C, but if you don't have a thermometer, you just need to feel that the ingredients are warm. Once ready, remove from the water bath.