Recipe: Appetizing This is it! Japanese Souffle Cheesecake

This is it! Japanese Souffle Cheesecake.

This is it! Japanese Souffle Cheesecake You can have This is it! Japanese Souffle Cheesecake using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of This is it! Japanese Souffle Cheesecake

  1. You need 3 1/2 Tbsp of unsalted butter (50g).
  2. You need 4 oz. of sliced cheddar cheese.
  3. It’s 1/2 cup of Milk.
  4. You need 1 Tbsp of honey.
  5. You need 3 of Eggs, separate yolk and white.
  6. You need 3 Tbsp of cake flour.
  7. Prepare 1/2 cup of granulated sugar (90 g).
  8. You need to taste of Vanilla extract.

This is it! Japanese Souffle Cheesecake instructions

  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).

Related posts: