Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, soufflé cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Soufflé Cheesecake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Soufflé Cheesecake is something that I have loved my entire life.
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.
To get started with this recipe, we have to first prepare a few components. You can cook soufflé cheesecake using 10 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Soufflé Cheesecake:
- Get 150 grams Cream cheese
- Get 20 grams Butter
- Get 15 grams Lemon juice
- Get 60 grams Granulated sugar
- Take 50 grams Yogurt
- Take 30 grams Cake flour
- Make ready 100 ml Heavy cream
- Make ready 20 ml Milk
- Prepare 3 medium Eggs
- Take 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!
Steps 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’s going to wrap this up for this exceptional food soufflé cheesecake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to soufflé cheesecake cooking. Go on get cooking!
