Japanese Parsley Cheesecake

Japanese Parsley Cheesecake

  • Preparation 40 min
  • Cooking 1 h 30 min
  • Cooling 2 h
  • Chilling 6 h
  • Servings 1
  • Makes 12 servings

The impossible lightness of this dessert will carry you away. Our inspiration was Japanese cheesecake, which has a mousse-like consistency that floats on your tongue like a soufflé. Flat-leaf parsley and lemon impart a matcha-matching colour and almost mentholated taste to a gently sweetened mixture of milk, cream cheese and egg cooked in a bain-marie. We like to serve it alone or with strawberries, parsley’s secret crush.

Featured in RICARDO Magazine FALL 2018
  • Vegetarian
  • Nut-free




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