Japanese Cheese Pots
Japanese Cheese Pots
Enjoy this quick and easy cheese recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 6 servings
  • 125 grams Digestive biscuits
  • 50 grams Butter
  • 200 grams Cream cheese
  • ¾ tablespoon grated Parmesan cheese
  • 100 grams Butter
  • 100 millilitres Milk
  • 4 Eggs
  • 100 grams Caster sugar
  1. Blend or crush the digestive biscuits finely, then add melted butter and combine. Press down to even it out
  2. Whisk eggs and caster sugar together until fluffy
  3. In a pan, heat up the butter, cream cheese and milk until combined. Stir in the parmesan cheese, then whisk this mixture into the eggs
  4. Pour this mixture into the prepared ramekins You can use a blowtorch or a toothpick to remove the bubbles on top
  5. Place in a water bath and bake in a 180C oven for 30 minutes, until the top is puffy and golden. Let it cool before serving

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