Japanese Cheesecake (Siphon Method)
A light, fluffy Japanese-style cheesecake batter aerated in an iSi whipping siphon, then baked over plums or peaches.
⏱️ Prep: 20 min🍳 Cook: 10 min
Nutrition
per 1 piece220
Calories
6g
Protein
18g
Carbs
14g
Fat
Ingredients
| 100 ml | Milk |
| 200 g | Cream cheese, full fat |
| 100 g | Egg white |
| 30 g | Flour |
| 30 g | Sugar |
| 1 g | Baking powder |
| As needed | Plums or peaches |
Instructions
- Mix all the ingredients together. Pass the mixture through an iSi Funnel & Sieve into a 0.5 L iSi Whip and chill for at least 2 hours.
- Screw an iSi Professional Charger onto the Whip and shake it about 8–10 times. Preheat the oven to 220°C (fan oven).
- Spread plums or peaches over the bottom of a flat, oven-proof dish. Pour the cheesecake mixture directly from the Whip over the fruit and bake for 10 minutes. Serve warm.