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1
Layer the bottom and sides of the cake pan with parchment paper, and wrap the outside of the cake pan in aluminum foil.
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2
Boil the water for the water bath for baking.
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3
Boil the edamame in salted water, then remove the shell and inner skins.
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4
Feel free to use your own method of boiling the edamame.
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5
Preheat the oven to 170C.
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6
Finely crush the biscuits, add melted butter, mix evenly to moisten the biscuits, then pack down the mixture in the bottom of the mold.
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7
Add the edamame and half the amount of heavy cream to the food processor, mix until the edamame are finely chopped, then add the rest of the heavy cream and process until the consistency is smooth.
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8
Put the cream cheese in a bowl, then mix until smooth, add sugar, then the eggs, mixing each time until smooth.
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9
Add the edamame mixture to the bowl, then pour into the cake mold.
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10
Fill an oven tray with boiling water to make a water bath, put the mold in the tray and bake.
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11
After baking for 20 minutes at 170C, reduce the heat to 150C, and bake for 30 minutes.
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12
Add more water if the hot water evaporates.
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13
Once it is finished baking, drop the cake pan about 15 cm from the table to release hot air.
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14
Insert a knife between the parchment paper and cake, and rotate once.
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15
Once it cools down on a cooling rack, chill in the refrigerator overnight, then remove it from the cake pan.
