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Japanese Cheesecake - looks like pound cake, tastes like (and flour less = GLUTEN FREE!) Japanese Cheesecake Recipe from The Cookbook Chronicles 300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks) 20g sugar 11g cornstarch 150g milk 95g egg white (3 egg whites) 55g sugar Use an 18 cm (7 in) cake pan with a fixed bottomTammy Caudell

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