Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, this is it! japanese souffle cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
This fluffy and moist Japanese Cheesecake using meringue is very popular in Japan. It is known as Souffle Cheesecake or Cotton Cheesecake. Cheese lovers should definitely try this recipe! [recipe] Great recipe for This is it! Have you ever heard about Japanese souffle cheese cake?
This is it! Japanese Souffle Cheesecake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. This is it! Japanese Souffle Cheesecake is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have this is it! japanese souffle cheesecake using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make This is it! Japanese Souffle Cheesecake:
- Get 3 1/2 Tbsp unsalted butter (50g)
- Get 4 oz. sliced cheddar cheese
- Prepare 1/2 cup Milk
- Make ready 1 Tbsp honey
- Get 3 Eggs, separate yolk and white
- Get 3 Tbsp cake flour
- Prepare 1/2 cup granulated sugar (90 g)
- Take to taste Vanilla extract
Japanese souffle cheesecake is also known as Japanese cotton cheesecake or just Japanese cheesecake. It is a mix between a regular cheesecake (Basque or NY Style) mixed with a chiffon cake. It's airy, fluffy, and less dense than cheesecakes. It's the perfect offspring of a cake, and I'm sharing my baking secrets with you!
Steps to make This is it! Japanese Souffle Cheesecake:
- ＊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.
- Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
- 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.
- Add yolk into cheese mixture a third at time. Mix well.
- Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
- Mix the meringue into the cheese mixture a third at a time.
- Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
- 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.
- Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
- 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.
- Yummmm! Silky smooth! Enjoy (o´∀｀o)
It's airy, fluffy, and less dense than cheesecakes. It's the perfect offspring of a cake, and I'm sharing my baking secrets with you! As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake. If you liked my recipe for Japanese Souffle Cheesecake, please rate it and leave a comment below. Don't forget to use the hashtag #.
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