Not Steamed Easy Pancake Mix Soufflé Cheesecake Recipe by cookpad.japan
Cooking Instructions 1 Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften. 2 Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds. 3 Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time. 4 Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition. 5 Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill. 6 After stirring in the 3 yolks, add the pancake mix and stir well with a whisk. 7 Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract). 8 In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade. 9 Add the sugar in 2-3 parts and whip vigorously after each time. 10 If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready. 11 Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well. 12 Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated. 13 Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃. 14 Take it out of the oven and leave to cool. You're done! 1 Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften. 1 Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften. 2 Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds. 2 Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds. 3 Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time. 3 Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time. 4 Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition. 4 Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition. 5 Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill. 5 Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill. 6 After stirring in the 3 yolks, add the pancake mix and stir well with a whisk. 6 After stirring in the 3 yolks, add the pancake mix and stir well with a whisk. 7 Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract). 7 Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract). 8 In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade. 8 In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade. 9 Add the sugar in 2-3 parts and whip vigorously after each time. 9 Add the sugar in 2-3 parts and whip vigorously after each time. 10 If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready. 10 If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready. 11 Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well. 11 Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well. 12 Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated. 12 Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated. 13 Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃. 13 Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃. 14 Take it out of the oven and leave to cool. You're done! 14 Take it out of the oven and leave to cool. You're done! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Taco dorito chicken casserole Korean Onion Bread Antipasto pasta with artichokes K's Parmesan Artichoke Stuffed Onion Tom Yum Koong / Spicy And Sour Prawns Soup Taco dorito chicken casserole Korean Onion Bread Antipasto pasta with artichokes K's Parmesan Artichoke Stuffed Onion Tom Yum Koong / Spicy And Sour Prawns Soup Chocolate Financiers An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) Microwaved Cake Bites with Cream Cheese and Fruit Taco dorito chicken casserole My Special Vanilla Muffins My Special Vanilla Muffins "Little Hearts" Chocolate Mont Blanc Spicy Black Beauty Eggplant sunshine 's chocolate fudge Chocolate Financiers An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) Microwaved Cake Bites with Cream Cheese and Fruit Taco dorito chicken casserole My Special Vanilla Muffins My Special Vanilla Muffins "Little Hearts" Chocolate Mont Blanc Spicy Black Beauty Eggplant sunshine 's chocolate fudge