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Quicky Cooking magic happening... ⚡
2-Ingredient Japanese Cheesecake
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80 min
Total Time
6 servings
Portions
Easy
Difficulty
Budget
Cost
420 kcal
Calories/serving
I dare you not to smile when this cloud-like cheesecake jiggly-walks onto your plate.
🛒 Quick Ingredients
6 portions
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
🍳 Quick Cooking Steps
1
Line pan with parchment neatly
2
Beat cream cheese until smooth
3
Add condensed milk slowly
4
Beat until fully combined
5
Tap pan to remove bubbles
6
Wrap pan base with foil
7
Place pan in slow cooker
8
Pour hot water around pan
9
Cover and steam on LOW
10
Cook 60 minutes until set
11
Cool to room temperature
12
Chill 4 hours before serving
📊 Nutrition Facts
420
Calories
8g
Protein
35g
Carbs
30g
Fat
30g
Sugar
420mg
Sodium
95mg
Cholesterol
📦 Storage & Meal Prep
🍽️ Serving Suggestions
- Dust with cocoa or powdered sugarnServe with fresh berriesnPair with green tea
⚠️ Common Mistakes
- Not softening cream cheesenSkipping the water bathnRemoving too soon from fridge
🎨 Recipe Variations
- Add lemon zest for brightnessnFold in matcha for green flavornTop with fruit compote
⭐ Community Reviews
Kim
So light and creamy like a cloud
Raj
Easy and impressive for guests
Sofia
Loved texture I added lemon zest
Chen
Perfect jiggly cake my family adored
Aisha
Quick, halal, and delicious dessert
