Souffle Cheese Cake. Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake). 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. Japanese Soufflé Cheesecake Recipe (Fluffy and Moist Cotton Cheesecake)
Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly.
Maman's Cheese Soufflé From Jacques Pépin.
If the intimidation of making a soufflé has kept you away, it's time to change that: This recipe is the easiest soufflé you'll meet.
Kalian bisa belajar mengolah Souffle Cheese Cake menggunakan 7 bahan dan 10 langkah. ini cara Kalian mengolah.
Berikut bahan Souffle Cheese Cake
- menyiapkan 250 gram Cream Cheese (Krim Keju).
- berikut 90 gram Gula Pasir.
- berikut 3 butir Telur Ayam.
- kamu butuh 50 ml Susu Cair Sapi.
- kamu butuh 1 buah Jeruk Lemon.
- berikut secukupnya Selai Aprikot.
- menyiapkan 30 gram Tepung Maizena.
Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries! Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life. I fell in love with it right at the first time I tried it. This soufflé cheesecake, also known as Japanese cotton cheesecake, is beautiful, fluffy, and requires only a few ingredients you might already have in your kitchen.
berikut langkah cara membuat Souffle Cheese Cake
- Persiapan: -Panaskan oven 180℃ -lapisi loyang dengan kertas panggang -diamkan cream cheese di suhu ruangan 30 menit (supaya tidak keras) -pisahkan kuning dan putih telur.
- Kocok putih telur dan kira-kira setengah dari gula sampai kaku. Sisihkan (mangkuk a).
- Kocok cream cheese sampai lembut tidak bergumpal, tambahakan setengah dari gula kemudian tambahkan susu sedikit demi sedikit campur sampai rata. (mangkuk b).
- Masukkan kuning telur satu persatu ke adonan cream cheese ke mangkuk b aduk sampai rata.
- Masukkan air perasan lemon ke adonan cream cheese aduk rata..
- Masukkan tepung maizena/ tepung terigu ke adonan cream cheese kemudian aduk rata..
- Tambahakan 1/3 adonan putih telur ke adonan cream cheese , aduk "kirimaze" (seperti menulis huruf J).
- Ulangi langkah 6 sampai adonan putih telur habis..
- Tuang adonan ke loyang, panggang 180℃ 30menit～ 35menit (kalau permukaan sudah coklat tapi adonan masih cair tutup dengan aluminium foil permukaannya kemudian panggang lagi sampai matang). Untuk oven gas: suhu diturunkan 10℃ （170℃）.
- Setelah matang, oleskan permukaan dengan selai aprikot (selai jeruk juga boleh).
This Soufflé Japanese Cheesecake has been made by many bloggers and is getting very popular. We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the fussiness of most recipes. Brownie muffin pastry cupcake cake dessert chocolate cake. Add the grated Parmesan and roll around the mold to cover the sides. No matter when I've made these soufflés, they have always been a success.