Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, baked cheesecake (tokyo mr. cheesecake recipe). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mix cream cheese with caster sugar. Get another bowl to mix Greek yoghurt and sour cream. #BestCheesecake Mr. Bake her a cake with the recipe from the most elusive cheesecake in Tokyo by Chef Koji Tamura from Mr.
Baked Cheesecake (Tokyo Mr. Cheesecake recipe) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Baked Cheesecake (Tokyo Mr. Cheesecake recipe) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook baked cheesecake (tokyo mr. cheesecake recipe) using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Baked Cheesecake (Tokyo Mr. Cheesecake recipe):
- Take 200 g Cream cheese
- Take 100 g Caster sugar
- Prepare 50 g Greek yoghurt
- Get 180 g Sour cream
- Prepare 100 g Double cream
- Get 2 Egg
- Make ready 20 g Corn flour
- Take 9 g Lemon juice
- Get 50 g White chocolate
- Take 1 teaspoon Vanilla paste
Cheesecake is touted as Tokyo's most elusive and exclusive cheesecake. Ironically, there are no lines…but only because they don't have a physical store. Unfortunately we never had the chance to order a Mr. Cheesecake while in Tokyo, but luckily chef Tamura released an official recipe online in.
Steps to make Baked Cheesecake (Tokyo Mr. Cheesecake recipe):
- Mix cream cheese with caster sugar.
- Get another bowl to mix Greek yoghurt and sour cream.
- Beat 2 eggs together first and then pour and mix slowly bit by bit with the sour cream and Greek yogurt mixture
- Add in lemon juice and sieved cornstarch and mix them well.
- Place double cream, white chocolate and vanilla paste into a milk pan. Heat them up until the chocolate melted on medium heat.
- Pour the double cream and white chocolate mixture into the cream cheese bowl and mix them well.
- Add Greek yoghurt and sour cream mixture into the cream cheese bowl and combine them all well.
- Sieve the cake mixture with a fine strainer twice and then pour the cake mixture into a cake tin lined with parchment paper. Place the filled cake tin on deep cooking pan Fill up 3cm of hot water around the cake tin and place it into the oven. (If the cake tin gets a lose base, need to wrap some foil outside to make sure hot water won’t get in the tin)
- Bake the cake at 180℃ for 25 minutes or 150℃ for 20 minutes. Remove it from the oven and allow it to chill. Take the baked cheesecake out from the cake tin.
- Chill the cheesecake in the fridge for at least 4 hours or overnight. Before serving the cake, removing the cake from the fridge for 30-60 minutes to the room temperature for a creamy taste. Decorate the cake with some berries and fruits. Enjoy!!!
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