Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, dangerous soufflé cheesecake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this recipe. This fluffy, soufflé-style baked cheesecake is hugely popular in Japan for its moist and smooth texture that is far lighter than many baked cheesecakes. Today I am making some Japanese Souffle Cheesecake.

Dangerous Soufflé Cheesecake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Dangerous Soufflé Cheesecake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook dangerous soufflé cheesecake using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Dangerous Soufflé Cheesecake:

1. Prepare 200 grams Cream cheese
2. Make ready 200 ml Heavy cream
3. Take 2 medium Egg
4. Get 80 grams Granulated sugar
5. Take 20 grams Cake flour
6. Prepare 2 tsp Lemon juice
7. Take 1 Apricot jam for the glaze

Right now, I can't access my blog, haha, and it had only Thai recipe. Japanese orange soufflé cheesecake with orange-lime curd. I pretty much like all kinds of desert. I despise cheesecake for no reason.

Steps to make Dangerous Soufflé Cheesecake:

1. Soften the cream cheese on a double boiler or on low in a microwave. Add half of the granulated sugar and mix to get rid of lumps.
2. Add 2 egg yolks into Step 1 and mix.
3. Add heavy cream into Step 2 and mix. Add the lemon juice.
4. Whip the egg whites lightly with a hand mixer, and add the rest of the granulated sugar. Whip on high until peaks form, when the tip flops over, it's done.
5. Sift in the cake flour into Step 3 and mix in.
6. Add half of the egg whites from Step 4 into Step 5 and mix. When well mixed, add the remaining egg whites. You can use a spatula or whisk.
7. Pour the batter into parchment paper lined pans. Rap the pan against your workspace to pop trapped air bubbles.
8. Bake about 50 minutes in a water bath in a 160°C oven. It will rise to double in size, but will deflate back its original size when it has cooled.
9. Leave it to cool in the mold, cover with plastic wrap and chill in the refrigerator for half a day. Brush the surface with jam, and chill before enjoying.
10. It will fall apart if you cut it with a knife, so be careful! It might be better to slice it with a string. Or just enjoy as is.
11. It will take about 55 minutes to bake in an 18 cm round pan. Just in case.
12. It will be best to use cream cheese that is made only of milk and cream. Don't use flavored ones or the type with other ingredients mixed in.

This Japanese-style souffle cheesecake is just three ingredients. It's light, fluffy, and a shortcut It's airy, cottony soft and tastes like a cheese flavored souffle cake. I could probably eat almost a whole. Japanese Cheesecake Recipe (Soufflé Cheesecake) with seven simple steps. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs.

So that’s going to wrap this up for this special food dangerous soufflé cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!