Shuttle Chef Recipe – Japanese Cheese Cake


Cream cheese/250g


Light cream/100ml


Vanilla extract/1/4 teaspoon

Lemon juice / amount

Low-gluten flour/60g



1) Put the cream cheese in a basin, beat with a whisk until it slips, add sugar and beat until fully mixed.

2) Add light cream, eggs, vanilla extract and lemon juice, mix well, add low-gluten flour, mix, and sieve.

3) Coat the inner pot of the vacuum cooker with olive oil, pour the mixture, cook for about 7 minutes on medium-low heat, cover, turn to low heat and cook for 8-10 minutes, turn off the heat, and bake for 30-40 minutes, you are done.


Tips: The stainless steel inner pot of the vacuum cooker has rapid heat transfer capacity, so the control of the fire power is the biggest key, especially when using an open flame to cook!

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