Soufflé Cheesecake Recipe by nyonta
This recipe is translated from Cookpad Japan. See original: ⁂スフレチーズケーキ⁂ Soufflé Cheesecake Cooking Instructions 1 Line a 6-inch (15 cm) round cake pan (with a solid bottom) with parchment paper and place the sponge cake on the bottom. Let the parchment extend a bit above the rim. Separate the eggs into yolks and whites. 2 In a bowl, combine the cream cheese and 1/3 of the sugar. Mix well with a spatula until smooth. 3 Add the egg yolks and mix with a whisk. Sift together the cake flour and cornstarch, then add to the bowl and mix well. 4 In a mug, combine the butter and heavy cream. Microwave at 500W for 1 minute, until the butter is fully melted and the mixture is hot. 5 Add the warm cream mixture to the batter and mix. Stir in the lemon juice. 6 In a separate bowl, beat the egg whites with the remaining sugar to make a meringue. Whip until soft peaks form (the tips should gently fold over). Do not overbeat. 7 Add one-third of the meringue to the batter and mix with a whisk. 8 Pour the batter back into the meringue bowl and gently fold with a spatula, being careful not to deflate the mixture. The batter is ready. 9 Pour the batter into the prepared pan. Tap the pan on the counter to remove air bubbles. Place the pan in a baking tray and add hot water to come 1/2 to 3/4 inch (1–2 cm) up the sides. Bake in a preheated 300°F (150°C) oven for 50 minutes using a water bath. 10 When done, drop the pan from a height to release air. Let the cake cool in the pan; do not remove it right away. 11 The cake will shrink slightly as it cools and settles. Chill thoroughly before slicing. 12 Enjoy! This rich, melt-in-your-mouth cheesecake is absolutely delicious. 1 Line a 6-inch (15 cm) round cake pan (with a solid bottom) with parchment paper and place the sponge cake on the bottom. Let the parchment extend a bit above the rim. Separate the eggs into yolks and whites. 1 Line a 6-inch (15 cm) round cake pan (with a solid bottom) with parchment paper and place the sponge cake on the bottom. Let the parchment extend a bit above the rim. Separate the eggs into yolks and whites. 2 In a bowl, combine the cream cheese and 1/3 of the sugar. Mix well with a spatula until smooth. 2 In a bowl, combine the cream cheese and 1/3 of the sugar. Mix well with a spatula until smooth. 3 Add the egg yolks and mix with a whisk. Sift together the cake flour and cornstarch, then add to the bowl and mix well. 3 Add the egg yolks and mix with a whisk. Sift together the cake flour and cornstarch, then add to the bowl and mix well. 4 In a mug, combine the butter and heavy cream. Microwave at 500W for 1 minute, until the butter is fully melted and the mixture is hot. 4 In a mug, combine the butter and heavy cream. Microwave at 500W for 1 minute, until the butter is fully melted and the mixture is hot. 5 Add the warm cream mixture to the batter and mix. Stir in the lemon juice. 5 Add the warm cream mixture to the batter and mix. Stir in the lemon juice. 6 In a separate bowl, beat the egg whites with the remaining sugar to make a meringue. Whip until soft peaks form (the tips should gently fold over). Do not overbeat. 6 In a separate bowl, beat the egg whites with the remaining sugar to make a meringue. Whip until soft peaks form (the tips should gently fold over). Do not overbeat. 7 Add one-third of the meringue to the batter and mix with a whisk. 7 Add one-third of the meringue to the batter and mix with a whisk. 8 Pour the batter back into the meringue bowl and gently fold with a spatula, being careful not to deflate the mixture. The batter is ready. 8 Pour the batter back into the meringue bowl and gently fold with a spatula, being careful not to deflate the mixture. The batter is ready. 9 Pour the batter into the prepared pan. Tap the pan on the counter to remove air bubbles. Place the pan in a baking tray and add hot water to come 1/2 to 3/4 inch (1–2 cm) up the sides. Bake in a preheated 300°F (150°C) oven for 50 minutes using a water bath. 9 Pour the batter into the prepared pan. Tap the pan on the counter to remove air bubbles. Place the pan in a baking tray and add hot water to come 1/2 to 3/4 inch (1–2 cm) up the sides. Bake in a preheated 300°F (150°C) oven for 50 minutes using a water bath. 10 When done, drop the pan from a height to release air. Let the cake cool in the pan; do not remove it right away. 10 When done, drop the pan from a height to release air. Let the cake cool in the pan; do not remove it right away. 11 The cake will shrink slightly as it cools and settles. Chill thoroughly before slicing. 11 The cake will shrink slightly as it cools and settles. Chill thoroughly before slicing. 12 Enjoy! This rich, melt-in-your-mouth cheesecake is absolutely delicious. 12 Enjoy! This rich, melt-in-your-mouth cheesecake is absolutely delicious. 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 Incredible Melomakarona! Dreamy Kourabiedes! Gateau two in one Maria's cheese pie Potatoes stewed with tomatoes and onions Giouvarlakia (rice meatballs) Brenda's Baked Stuffed Flounder Cuttlefish with spinach Chickpeas cooked in a terracotta casserole dish Christmas Cake Incredible Melomakarona! Dreamy Kourabiedes! 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