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Cotton japanese cheescake

ingredients

servings

6

Baking powder for desserts

1/2 unit

Eggs

1 unit

Rice flour

40 oz

Stevia

to taste

Vanilla flavour

1 unit

Semiskimmed milk

60 oz

Ricotta cheese

110 oz

Greek lowfat yogurt

40 oz

Egg, egg white

200 oz

Desserts from Italy

Cotton japanese cheescake

Cotton japanese cheescake

vegetarian with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cotton japanese cheescake

Soft and fragrant

Cotton japanese cheescake step 1

step 1

Mount the snow to 200g of albums. In another bowl, combine very lightly the flour with cheese, milk, whole egg, stevia, aromas and yeast.

Cotton japanese cheescake step 2

step 2

Then embed the album, always with MOOLTA delicacy. The compound will really be that of a cloud.

Cotton japanese cheescake step 3

step 3

Meanwhile you will have pre-heated the oven to 150 ° ventilated. Put the mixture in the hinged mold (slightly oiled) and cook for 45-50 minutes.

Cotton japanese cheescake step 4

step 4

At this point, let the cake always cool in the mold (I recommend it all night because it is very soft)

Cotton japanese cheescake step 5

step 5

The next morning you can decide to eat it as you like it. I used a coppapasta, cut it in half and stuffed it with the berry jam. Above a cocoa powder.

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