This is it! Japanese Souffle Cheesecake
This is it! Japanese Souffle Cheesecake

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, this is it! japanese souffle cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This is it! Japanese Souffle Cheesecake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. This is it! Japanese Souffle Cheesecake is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook this is it! japanese souffle cheesecake using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make This is it! Japanese Souffle Cheesecake:
  1. Prepare 3 1/2 Tbsp unsalted butter (50g)
  2. Prepare 4 oz. sliced cheddar cheese
  3. Take 1/2 cup Milk
  4. Take 1 Tbsp honey
  5. Take 3 Eggs, separate yolk and white
  6. Take 3 Tbsp cake flour
  7. Take 1/2 cup granulated sugar (90 g)
  8. Prepare to taste Vanilla extract
Steps to make This is it! Japanese Souffle Cheesecake:
  1. ＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting.
  2. Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
  3. Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
  4. Add yolk into cheese mixture a third at time. Mix well.
  5. Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
  6. Mix the meringue into the cheese mixture a third at a time.
  7. Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
  8. Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil.
  9. Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
  10. If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day.
  11. Yummmm! Silky smooth! Enjoy (o´∀｀o)

So that’s going to wrap this up with this special food this is it! japanese souffle cheesecake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!