Japanese Soufflé Cheesecake
Japanese soufflé cheesecake has lighter in texture and less sweet compared to American style cheesecakes.
Watch the video too:
https://youtu.be/SCOqMwY_rXw
Japanese Soufflé Cheesecake
Japanese soufflé cheesecake has lighter in texture and less sweet compared to American style cheesecakes.
Watch the video too:
https://youtu.be/SCOqMwY_rXw
Open in Cookpad AppSteps
- 1
Add cream cheese, butter and milk into the pan. Heat the pot over low heat.
Watch the video too:
https://youtu.be/SCOqMwY_rXw
- 2
After everything is evenly mixed, turn off the heat
- 3
Add egg yolks and mix well
- 4
Use a strainer when adding flour
- 5
After all mix together, use strainer to sift the batter so you can get a fine texture after baking. Leave the batter while we are making the meringue
- 6
Mix the egg white using mixer machine while gradually add the sugar
- 7
Gently mix the batter and the meringue
- 8
Transfer into the mold and bake at 160°C for 20 minutes. And then open the oven door for 10 seconds and then
bake again at 110°C for another 60 minutes.
- 9
Ready to serve :)
You also watch the video here:
youtu.be/SCOqMwY_rXw
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