Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fluffy~ soufflé cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fluffy~ Soufflé Cheesecake is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Fluffy~ Soufflé Cheesecake is something that I have loved my whole life.

This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe! This is our KravingS TV/ craving video for today, hope you like it.

To get started with this recipe, we must prepare a few ingredients. You can cook fluffy~ soufflé cheesecake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Fluffy~ Soufflé Cheesecake:

1. Make ready 250 grams Cream cheese
2. Take 2 Egg
3. Take 70 grams Sugar
4. Take 30 grams Cake flour
5. Take 200 ml Heavy cream
6. Get 2 tbsp Lemon juice
7. Make ready 1 20 cm tart mold

Try this Japanese Cheesecake or Cotton Cheesecake recipe for a super fluffy, light-as-air Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind. Cream cheese: The cream cheese should be at room Some cheesecakes are so airy that they are called soufflé cheesecakes or cotton soft cheesecakes! Which kind of cheesecake are you looking for? These Japanese-style Souffle Pancakes are incredibly light and fluffy.

Instructions to make Fluffy~ Soufflé Cheesecake:

1. Butter the mold (not listed), and line snugly with parchment paper.
2. Separate the egg yolks and whites, and put egg whites in the refrigerator. Sift the flour.
3. Microwave the cream cheese for 2~3 minutes (200W) to make a soft paste (mix a couple times while microwaving). Preheat the oven to 180°C.
4. Add sugar into the bowl from Step 3, and stir well. Then, add egg yolks, heavy cream, lemon juice, and cake flour in this order, and mix well after adding each ingredient.
5. In another bowl, whip egg whites with a handheld mixer until a peak forms. Add the meringue into the bowl from Step 4 in 2 separate batches, and fold with a rubber spatula.
6. Put the batter into the mold, and flatten the surface. Place the mold onto the tart mold, put on a baking sheet and into the oven. Pour boiling water onto the baking sheet so it covers the entire sheet.
7. Bake in water bath for about 60 minutes. It is done when a skewer comes out clean. Cool on a cooling rack.
8. After cooled, leave it in the mold and move it to the refrigerator. Remove it from the mold and peel the parchment paper when cooled throughly.
9. If you are using 200 g of cream cheese, use ingredient measurement that is in the parentheses.
10. When you are baking in a water bath in Step 7, cover with aluminum foil if the color seems to get darker than desired.

They are a popular trend in When I ate the version at Gram Cafe, they had a similar texture to Japanese Souffle Cheesecake, so. Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake). I am from Singapore, I use Philadelphia cream cheese block.. This fluffy, soufflé-style baked cheesecake is hugely popular in Japan for its moist and smooth texture that is far lighter than many baked cheesecakes. Refrigerating the cake overnight will improve its.

So that is going to wrap it up with this exceptional food fluffy~ soufflé cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!