Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, use sliced cheese! souffle cheesecake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Use Sliced Cheese! Souffle Cheesecake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Use Sliced Cheese! Souffle Cheesecake is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook use sliced cheese! souffle cheesecake using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Use Sliced Cheese! Souffle Cheesecake:

1. Get 3 Eggs
2. Make ready 3 slice Sliced cheese
3. Make ready 160 ml Milk
4. Take 85 grams Sugar
5. Get 60 grams Margarine (optional)
6. Prepare 50 grams Cake flour

It is known as Souffle Cheesecake or Cotton Cheesecake. Cheese lovers should definitely try this recipe! [recipe] Unlike NY Cheesecake, this has the souffle aspect of it (which is why it's called Souffle Cheesecake in Japan)… so the eggs are a big part of this cake. Not knowing what to do with the leftovers, I tried googling for a suitable recipe to use it. Mix the souffle base with a spatula until sugar and flour disappear.

Instructions to make Use Sliced Cheese! Souffle Cheesecake:

1. Dissolve the milk, cheese, and half of the sugar together in a pot. Turn off the heat, and dissolve the margarine.
2. In a big bowl, add in the egg yolks and stir, then add in Step 1 while still hot and stir with an egg beater.
3. Sift the cake flour twice and add to Step 2.
4. Add in the egg whites and the remaining sugar to make a meringue.
5. Stir the meringue into Step 3 in three turns. Please mix this carefully in order not to crush the bubbles.
6. Prepare the mold by lining it with parchment paper, place in a hot water bath (water heated to just before boiling point) in an oven at 140°C, and bake for 55 minutes.
7. After baking, cool by covering with a cloth without removing from the mold. (After baking, poke with a toothpick to make sure it comes out clean to check it just in case!)
8. The cake might turn into 2 layers, so it seems that you should not use 40°C hot water, but water heated to just before it boils!)

How about a light and fluffy Japanese style souffle cheesecake? This cheesecake has an air-y almost cottony texture all in cheesecake form! Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange flower water in the bowl of a stand mixer fitted with a paddle attachment. Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy.

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