How to Make Souffle Cheesecake πŸ’•

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

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1
Prepare ingredient( butter and creamcheese in room temperature) ,separating eggs put yolk in another bowl and put the white in another bowl too.

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

Sieve the flour

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Cream cheese 125g  and butter 20g

Cream cheese 125g and butter 20g

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Melt cream cheese in and butter

Melt cream cheese in and butter

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Stir until melted let it cool

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

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

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

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

Add salt,baking powder

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Add orange juice

Add orange juice

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

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

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Add milk

Add milk

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Mixture till well mixed

Mixture till well mixed

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Fold in the flour mixture

Fold in the flour mixture

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Until no streaks of flour are visible.

Until no streaks of flour are visible.

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

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

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

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

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

Pour into the pan

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

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)

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

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Let rhe cake cool ,store in refrigerater

Let rhe cake cool ,store in refrigerater

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Ready to serve with large strawberry

Ready to serve with large strawberry

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Silky smooth!  YummmπŸ‘„

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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