Japanese Soufflé Cheesecake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 7 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cream cheese
- 100 g milk
- 50 g butter
- 6 egg (s)
- 2 tablespoon lemon juice
- 160 g suar
- 1 packet vanilla sugar
- 60 g flour
- 20 g cornstarch
- 1 pinch (s) salt
- 3 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° top and bottom heat. Fill a deep baking sheet with water and put it in the oven. The water in the tray should be at least 2 cm high.
- Butter a 26 springform pan, line with baking paper and butter again. It is important to leave the baking paper around 5 cm higher on the edge of the pan so that a kind of house can be built for the cake. Double-wrap the lower part of the mold with aluminum foil to prevent water from getting on the dough. Backing foil is particularly suitable for this, as it is larger and fits completely around the shape.
- Heat the milk and butter and let the cream cheese melt in it over a low heat. Mix everything well. Separate the eggs and fold in the yolks along with the flour and starch. Strain the mixture through a sieve.
- Briefly whip the egg white with the pinch of salt. Add the sugar, vanilla sugar and lemon juice and continue beating until the sugar has dissolved and the mixture is very stiff. Beat again for about 1 minute at the lowest setting to get a particularly fine-pored egg white.
- Now carefully lift the egg whites under the cheese mixture with a spatula, making sure that the dough is as homogeneous as possible without losing its airiness. Pour the dough into the mold, cover with aluminum foil and place in the tray filled with water.
- Bake the cake for 70 minutes, then remove the aluminum foil and bake for another 5 - 10 minutes until it has taken on a little color. Turn off the stove but leave the ventilation on. Open the oven door ajar after 10 minutes and leave the cake, including ventilation, in the oven for at least another 30 minutes, preferably 1 hour. This is extremely important so that it doesn`t tear or collapse.
- Now remove the edge of the springform pan and the baking paper. Cover a suitable cake plate with some cling film and turn the cake out onto it. Leave to cool in the refrigerator for at least 4 hours, or better overnight.
- Use the cling film to remove the cake from the plate and turn it over again. Heat 3 tablespoons of apricot jam, if necessary pass through a sieve and coat the cake with it.
Also Like
Japanese Soft Cotton Cheesecake
The perfect japanese soft cotton cheesecake recipe with a picture and simple step-by-step instructions. More...
Fish soufflé will surprise you with its delicate taste, fluffy, airy texture, and aroma that will not leave anyone indifferent! Preparing fish soufflés is quick and easy! Cook: 40 minutes Ingredients Pangasius fillet (or another fish fillet) – 250 g Bulb ...
The perfect broccoli soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect gingerbread soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect lime soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect amarettini soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect amaretto – soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect raclette soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect salmon soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect semolina soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect nutella soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect omelette soufflé recipe with a picture and simple step-by-step instructions. More...
Soufflé is a French dish made from egg yolks and whites combined with various ingredients. Tomato soufflé with a very delicate texture, ideal for breakfast. Preparing a tomato soufflé is quite simple, the main thing is to remember that the whites should b...
The perfect vegetable soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect walnut soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect pear soufflé recipe with a picture and simple step-by-step instructions. More...
The perfect pot soufflé recipe with a picture and simple step-by-step instructions. More...
Recipe for a gently mashed potato soufflé. Ingredients Mashed potatoes – 2 cups Milk – 0.5 cups Eggs – 3 pcs. Grated Parmesan cheese – 1 tbsp Dill – 2-3 branches Salt – 0.5 teaspoon Ground white pepper – 1/8 teaspoon Oil – for lubricating the mold Directi...
The perfect quark soufflé recipe with a picture and simple step-by-step instructions. More...
Zucchini soufflé is an ideal summer dish, delicious and light. Be sure to make this tender zucchini casserole. Plus, the ingredients are very affordable and the cooking process is very simple. Servings: 4 Ingredients Zucchini (medium) – 1 pc. Bulb onions ...
Comments for "Japanese Soufflé Cheesecake"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|