Fluffy Soufflé Cheesecake Recipe by まりも１０１６
This recipe is translated from Cookpad Japan. See original: ふわしゅわ★スフレチーズケーキ Fluffy Soufflé Cheesecake Cooking Instructions 1 Preparation: - Line a 6-inch round cake pan with parchment paper. - Warm the milk and butter together in a small saucepan. - Boil water for the water bath. 2 Place the cream cheese in a bowl and soften it. Add the egg yolks one at a time, mixing well with a whisk after each addition until smooth. 3 Sift in the cornstarch and mix until fully combined. *If needed, place the bowl over a hot water bath to soften the mixture to a smooth consistency. 4 Heat the milk and butter mixture in a small saucepan until just before boiling, then pour into the cream cheese mixture and whisk until smooth. 5 In a separate bowl, add the egg whites and a pinch of granulated sugar. Begin beating with a hand mixer. 6 Gradually add the remaining granulated sugar in four parts, beating on low speed until you have a glossy, soft meringue. 7 Add a scoop of the meringue to the cream cheese mixture and whisk until smooth. 8 Add the rest of the meringue and gently fold in with a spatula until just combined. 9 Once the batter is smooth and pourable, it’s ready. 10 Pour the batter into the prepared pan. Place the pan in a baking tray and add 1/2–3/4 inch (1–2 cm) of hot water to the tray. Bake in a preheated oven at 300°F (150°C) for 30 minutes. 11 The cake is done when it jiggles slightly when you gently shake the pan. Let it cool in the pan on a wire rack. The cake will gradually deflate as it cools. 12 Once cooled and set, remove the cake from the pan and brush the surface with apricot jam. Enjoy! 13 Fluffy and airy! 14 1 Preparation: - Line a 6-inch round cake pan with parchment paper. - Warm the milk and butter together in a small saucepan. - Boil water for the water bath. 1 Preparation: - Line a 6-inch round cake pan with parchment paper. - Warm the milk and butter together in a small saucepan. - Boil water for the water bath. 2 Place the cream cheese in a bowl and soften it. Add the egg yolks one at a time, mixing well with a whisk after each addition until smooth. 2 Place the cream cheese in a bowl and soften it. Add the egg yolks one at a time, mixing well with a whisk after each addition until smooth. 3 Sift in the cornstarch and mix until fully combined. *If needed, place the bowl over a hot water bath to soften the mixture to a smooth consistency. 3 Sift in the cornstarch and mix until fully combined. *If needed, place the bowl over a hot water bath to soften the mixture to a smooth consistency. 4 Heat the milk and butter mixture in a small saucepan until just before boiling, then pour into the cream cheese mixture and whisk until smooth. 4 Heat the milk and butter mixture in a small saucepan until just before boiling, then pour into the cream cheese mixture and whisk until smooth. 5 In a separate bowl, add the egg whites and a pinch of granulated sugar. Begin beating with a hand mixer. 5 In a separate bowl, add the egg whites and a pinch of granulated sugar. Begin beating with a hand mixer. 6 Gradually add the remaining granulated sugar in four parts, beating on low speed until you have a glossy, soft meringue. 6 Gradually add the remaining granulated sugar in four parts, beating on low speed until you have a glossy, soft meringue. 7 Add a scoop of the meringue to the cream cheese mixture and whisk until smooth. 7 Add a scoop of the meringue to the cream cheese mixture and whisk until smooth. 8 Add the rest of the meringue and gently fold in with a spatula until just combined. 8 Add the rest of the meringue and gently fold in with a spatula until just combined. 9 Once the batter is smooth and pourable, it’s ready. 9 Once the batter is smooth and pourable, it’s ready. 10 Pour the batter into the prepared pan. Place the pan in a baking tray and add 1/2–3/4 inch (1–2 cm) of hot water to the tray. Bake in a preheated oven at 300°F (150°C) for 30 minutes. 10 Pour the batter into the prepared pan. Place the pan in a baking tray and add 1/2–3/4 inch (1–2 cm) of hot water to the tray. Bake in a preheated oven at 300°F (150°C) for 30 minutes. 11 The cake is done when it jiggles slightly when you gently shake the pan. Let it cool in the pan on a wire rack. The cake will gradually deflate as it cools. 11 The cake is done when it jiggles slightly when you gently shake the pan. Let it cool in the pan on a wire rack. The cake will gradually deflate as it cools. 12 Once cooled and set, remove the cake from the pan and brush the surface with apricot jam. Enjoy! 12 Once cooled and set, remove the cake from the pan and brush the surface with apricot jam. Enjoy! 13 Fluffy and airy! 13 Fluffy and airy! 14 14 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 Hamburger tater tot cassarole The Health Salad - Avocado & Tri Color Cherry Tomato Salad Potato Pancakes Mexican Cornbread Ice mountain Hamburger tater tot cassarole The Health Salad - Avocado & Tri Color Cherry Tomato Salad Potato Pancakes Mexican Cornbread Ice mountain Molten lava chocolate nut cake with chocolate gratings... Mini Beer Based Bread Peruvian corn (choclo) muffins Ice mountain Healthy Super Tropical Fruit Power Smoothy Yorkshire pudding Andhra style Amla pickle Salmon bites Dijon mustard sausage bites Chicken baked with Pears And Juice s Molten lava chocolate nut cake with chocolate gratings... Mini Beer Based Bread Peruvian corn (choclo) muffins Ice mountain Healthy Super Tropical Fruit Power Smoothy Yorkshire pudding Andhra style Amla pickle Salmon bites Dijon mustard sausage bites Chicken baked with Pears And Juice s