Japanese Cheesecake

A light and airy Japanese Cheesecake, made by folding whipped egg whites into a creamy mixture of cream cheese and condensed milk, then air-fried to create a fluffy, melt-in-your-mouth dessert.

Serves

6

Prep Time

10 min

Cook Time

45 min

Ingredients

4 eggs, separated
1 can condensed milk
250g cream cheese

Method

Beat the egg whites until stiff peaks form and set aside.
Beat the softened cream cheese and the egg yolks until thoroughly mixed and then beat in the condensed milk.
Gently fold in the mixture into the egg whites.
Pour into the lined cake tin of the Tefal Air Fryer accessory pack.
Remove the plates from the air fryer.
Insert the cake tin into the basket and add 500ml boiling water to the basket. The water should fill the basket ½ way up the sides of the cake tin.
Set to “Air Fry” at 170°C for 45 minutes.
Once cooked, allow to cool and gently remove from the tin and serve.