Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, soufflé cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Soufflé Cheesecake is the one you're looking for. Soufflé Cheesecake originated in Japan and is The cake won't taste sour. Apricot Jam: Typical soufflé cheesecake is.
Soufflé Cheesecake is one of the most favored of current viral foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Soufflé Cheesecake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have soufflé cheesecake using 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Soufflé Cheesecake:
- Take 150 grams Cream cheese
- Make ready 20 grams Butter
- Make ready 15 grams Lemon juice
- Take 60 grams Granulated sugar
- Make ready 50 grams Yogurt
- Get 30 grams Cake flour
- Make ready 100 ml Heavy cream
- Take 20 ml Milk
- Make ready 3 medium Eggs
- Get 1 Any jam you like
It's much lighter than the American or German version and not at all cheesy - the ideal cheesecake for cheesecake haters. This soufflé cheesecake is sooo light! We bake this delicate soufflé cheesecake in humid environment for gentler cooking, and hopefully, without cracks. — japanese cotton cheesecake recipe/ japanese cheese souffle recipe. Japanese Souffle Cheesecake Recipe : A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make!
Step by Step to make Soufflé Cheesecake:
- Butter the inside of the mold, and line with parchment paper (the parchment paper should stick out). Sift the cake flour, and separate the egg yolks and whites.
- Boil water in a pot that the bowl will fit on. Preheat the oven to 150°C.
- Put cream cheese, butter, half of the granulated sugar, and lemon juice, and mix on the double boiler from Step 2 until softened.
- Add the egg yolks, yogurt, and cake flour into the bowl from Step 3 in that order, and mix well. Make sure the batter is warm.
- Warm heavy cream and milk in a pot just before it's too hot to touch. It should not be cold.
- Add milk mixture from Step 5 into the bowl from Step 4. Take it off of double boiler when the batter becomes smooth.
- In the bowl of egg whites, add the rest of granulated sugar and whip to form soft peaks. Do not whip too much.
- Add 1/3 of meringue into the bowl from Step 6 and mix lightly with a whisk. Mix in another half of the meringue.
- Then, put the batter into the bowl with the meringue, and whisk softly until the meringue is mixed well with the batter.
- Switch to a spatula, and fold well from the making sure the batter on the bottom is mixed in well.
- Pour the batter into the mold. Stroke the surface lightly with a whisk to even it out. Put it in a 150°C oven.
- Pour hot water on the baking sheet, and bake in a water bath for 50 minutes. When the surface becomes the desired color, cover with aluminum foil.
- Brush with your favorite jam when it's done baking. I mixed 20 g of apricot jam, 3 g of lemon juice and 1 portion of simple syrup.
- Finished.
- If the surface cracks, don't worry as the cake will naturally deflate.
- If you use milk instead of heavy cream, the batter will be too soft, will not keep the shape, and the surface will crack.
Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! Japanese orange soufflé cheesecake with orange-lime curd. I pretty much like all kinds of desert. I despise cheesecake for no reason.
So that is going to wrap this up with this special food soufflé cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to soufflé cheesecake cooking. Go on get cooking!
