Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, dangerous soufflé cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Dangerous Soufflé Cheesecake is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Dangerous Soufflé Cheesecake is something that I’ve loved my entire life.

This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this recipe. This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe!

To get started with this particular recipe, we must prepare a few ingredients. You can have dangerous soufflé cheesecake using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Dangerous Soufflé Cheesecake:

1. Prepare 200 grams Cream cheese
2. Take 200 ml Heavy cream
3. Make ready 2 medium Egg
4. Take 80 grams Granulated sugar
5. Get 20 grams Cake flour
6. Prepare 2 tsp Lemon juice
7. Get 1 Apricot jam for the glaze

When it is fresh from the. Jenis cheesecake ini populer di Jepang dimana teksturnya yang empuk dan lembut ini didapatkan dari meringue. Dikenal juga dengan sebutan Soufflé Cheesecake /. This is an old recipe that I posted long time ago in Thai blog hosting, but I stopped updating that blog for years now.

Instructions to make Dangerous Soufflé Cheesecake:

1. Soften the cream cheese on a double boiler or on low in a microwave. Add half of the granulated sugar and mix to get rid of lumps.
2. Add 2 egg yolks into Step 1 and mix.
3. Add heavy cream into Step 2 and mix. Add the lemon juice.
4. Whip the egg whites lightly with a hand mixer, and add the rest of the granulated sugar. Whip on high until peaks form, when the tip flops over, it's done.
5. Sift in the cake flour into Step 3 and mix in.
6. Add half of the egg whites from Step 4 into Step 5 and mix. When well mixed, add the remaining egg whites. You can use a spatula or whisk.
7. Pour the batter into parchment paper lined pans. Rap the pan against your workspace to pop trapped air bubbles.
8. Bake about 50 minutes in a water bath in a 160°C oven. It will rise to double in size, but will deflate back its original size when it has cooled.
9. Leave it to cool in the mold, cover with plastic wrap and chill in the refrigerator for half a day. Brush the surface with jam, and chill before enjoying.
10. It will fall apart if you cut it with a knife, so be careful! It might be better to slice it with a string. Or just enjoy as is.
11. It will take about 55 minutes to bake in an 18 cm round pan. Just in case.
12. It will be best to use cream cheese that is made only of milk and cream. Don't use flavored ones or the type with other ingredients mixed in.

Right now, I can't access my blog, haha, and it had only Thai recipe. This soufflé cheesecake is sooo light! We bake this delicate soufflé cheesecake in humid environment for gentler cooking, and hopefully, without cracks. How to make a delicious Japanese Cotton Cheesecake with just three ingredients. This Japanese-style souffle cheesecake is just three ingredients.

So that’s going to wrap this up with this exceptional food dangerous soufflé cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!