Jasmine Japanese cheesecake

Ever thought about  making the wobbly Japanese cheesecake? Well now you can, because we have the perfect recipe for you! INGREDIENTS For the cream 5 jasmine tea bags 1 cup cream 1 tsp vanilla essence 2 tbsp sugar 1⁄4 cup coconut cream, placed in the fridge overnight For the cheesecake 250 g cream cheese 1⁄4 cup butter 1⁄2 cup milk 6 eggs, separated 1⁄2 cup sugar 1⁄2 cup flour, sifted 1⁄4 tsp salt 21⁄2 tbsp cornfl our, sifted 1⁄4 tsp cream of tartar 1 cup cherries, for serving METHOD For the cream 1. Place the tea bags in the cream and leave to infuse in the fridge for 1–2 hours. Remove tea bags from the cream. Beat in the vanilla and sugar using an electric mixer and fold in the coconut cream. For the cheesecake 1. Preheat the oven to 200°C. Grease a 20 cm cake tin and line with baking paper. 2. Fill a saucepan halfway with water and bring to a simmer over low heat. Place a glass bowl on top and add the cream cheese. Whisk until smooth. 3. Whisk in the butter and milk, and then add in one egg yolk at a time. Stir in 2/3 cup sugar. Remove bowl from the heat and fold in … Continue reading Jasmine Japanese cheesecake