This is it! Japanese Souffle Cheesecake
This is it! Japanese Souffle Cheesecake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, this is it! japanese souffle cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

This is it! Japanese Souffle Cheesecake is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. This is it! Japanese Souffle Cheesecake is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook this is it! japanese souffle cheesecake using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make This is it! Japanese Souffle Cheesecake:
  1. Get 3 1/2 Tbsp unsalted butter (50g)
  2. Get 4 oz. sliced cheddar cheese
  3. Prepare 1/2 cup Milk
  4. Get 1 Tbsp honey
  5. Prepare 3 Eggs, separate yolk and white
  6. Make ready 3 Tbsp cake flour
  7. Prepare 1/2 cup granulated sugar (90 g)
  8. Get to taste Vanilla extract
Step by Step to make This is it! Japanese Souffle Cheesecake:
  1. ＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting.
  2. Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
  3. Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
  4. Add yolk into cheese mixture a third at time. Mix well.
  5. Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
  6. Mix the meringue into the cheese mixture a third at a time.
  7. Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
  8. Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil.
  9. Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
  10. If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day.
  11. Yummmm! Silky smooth! Enjoy (o´∀｀o)

So that is going to wrap it up for this exceptional food this is it! japanese souffle cheesecake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to this is it! japanese souffle cheesecake cooking. Go on get cooking!