Soufflé Cheesecake. Japanese soufflé cheesecake is especially light and cotton soft and tastes so delicious. If you have been a Chopstick Chronicles reader, you would have known that I love baking and was in a baking club when I was a high school student (every student in Japan must be in a n after school club…. As you can guess from the name, it is a light and airy soufflé-like dessert as opposed to dense and thick American cheesecake.

It incorporates the egg whites into the cake mixture and baked in a bain-marie (water bath). Get Ready for the Best Japanese Cheesecake. Remove the soufflé cheesecake from the pan. Kita bisa belajar memasak Soufflé Cheesecake menggunakan 4 bahan dan 10 langkah. ini cara Kita membuat.

Berikut bahan Soufflé Cheesecake

kamu butuh 120 gr cream cheese, suhu ruang.
menyiapkan 120 gr coklat putih, lelehkan.
berikut 3 butir telur dingin, pisahkan kuning dan putihnya.
kamu butuh lemon curd utk toping.

Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.

berikut petunjuk cara membuat Soufflé Cheesecake

Campur coklat putih dan cream cheese smp rata.
Masukkan kuning telur. Aduk rata. Sisihkan.
Kocok putih telur smp kaku..
Masukkan putih telur ke dalam campuran coklat scr bertahap. Aduk rata.
Tuang ke dalam loyang diameter 15 cm yg telah dialas baking paper bagian dasar dan dinding loyang. Olesi baking paper di bagian dinding loyang dg minyak..
Hentakkan loyang agar tdk ada gelembung udara.
Oven dg suhu 170° C scr steam bake selama 45-60 menit smp matang..
Stlh matang biarkan tetap di dlm oven smp panas nya hilang.
Keluarkan dr loyang dan lepaskan kertas roti nya..
Sajikan dg olesan lemon curd sbg toping.

Japanese Souffle Cheesecake Recipe : A light and fluffy Japanese style souffle or cotton cheesecake that is light and air-y, melt in your mouth good and super easy to make! A light, lemony cream cheese filling makes this cheesecake a perfect partner for its blueberry topping. If you can find wild blueberries, or huckleberries, use them, or substitute frozen thawed and drained blueberries. We bake this delicate soufflé cheesecake in humid environment for gentler cooking, and hopefully, without cracks. But hey, if your cheesecake has a small crack on top, don't sweat.