How to Make Souffle Cheesecake πŸ’•

Japanese souffle cheese cake ~ fluffy, puffy, silky and soft

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Prepare ingredient( butter and creamcheese in room temperature) ,separating eggs put yolk in another bowl and put the white in another bowl too.

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Sieve the flour

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Cream cheese 125g and butter 20g

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Melt cream cheese in and butter

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Stir until melted let it cool

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Preheat oven to 160 C and prepare water bath. Position a rack in the lower third of the oven

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Butter the pan >press and cut parchment paper into pan>butter the parchment paper [i use 18vm round cake pan

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Warp outside of the pan with aluminum foil.the cheese cake will bake in water bath the foil makes the pan watertight

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Add salt,baking powder

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Add orange juice

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Add yolk into cheese mixture third at time. Mix well.

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Add milk

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Mixture till well mixed

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Fold in the flour mixture

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Until no streaks of flour are visible.

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Beat room-tenperature egg whites with lime on medium speed until foamy

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Increase the speed to medium-high and beat the eggs and sugar until mixed and increased in volume the beaters will form lines un thick,fluffy mixture when lifted will fall back on itself like a ribbon

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then fold the mixtures together :slice down through the center tof the bowl pull spatula to the side and keep ing the flat side of dpatula against the side of bowl.

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Fold one-third eggs whites on top of the cheese mixture

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bring up and over the top of the whites repeat the folding action untill no white streaks remain

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Pour into the pan

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Bake the souffle cheesecake 50-60minute (up to your oven)

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Lift off the pan and peel off discard the parchment(very quick)

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Let rhe cake cool ,store in refrigerater

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Ready to serve with large strawberry

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Silky smooth! YummmπŸ‘„

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Ingredients

40 Grams Cake flour
Β½ Teaspoons Lemon juice
2 Tablespoons Orange juice
70 Grams Granulated sugar
20 Grams Butter
125 Grams Cream cheese
3 Large eggs
40 Grams Milk
ΒΌ Teaspoons Salt
Β½ Teaspoons Baking powder
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