Cottony Japanese cheesecake from Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More; Inspired by the Subtle Asian Baking Community (page 82) by Kat Lieu

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Notes about this recipe

  • Eat Your Books

    Can substitute matcha for part of cake flour.

  • klrclark on January 14, 2024

    Very good. My husband is a cheesecake fan. I am not. So this is a perfect blend. I’d liked the fluffiness and able to eat right out of the oven for the most part.

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