Japanese Cheesecake



Had a little bit of leftover creamcheese from the fundraising baking two weeks before. Before it turned bad, I made half the recipe of Japanese Cheesecake.

I didn't even bother to decorate it with fancy fruits, just plain and apricot jam. That way, I don't have to put it in the refrigerator. I like it in room temperature best as the texture is very light, airy, and cotton-y. IF you refrigerate it, it'll be denser but still soft in texture. It's just a matter of taste

1 comment:

nyienyie said...

Berthaaaaaa, minta resep Japanese cheesecake ama soft bread lo donkkkkkkkk... pleaseeeee... welcome back my friend :D... udah balik lagi toh...

Yvonne