Japanese Souffle Cheesecake

Japanese Souffle Cheesecake is a lacto ovo vegetarian recipe with 1 servings. One portion of this dish contains roughly 33g of protein, 76g of fat, and a total of 1230 calories. For $2.91 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in roughly 45 minutes. Only a few people made this recipe, and 3 would say it hit the spot. Head to the store and pick up eggs, cream of tartar, milk, and a few other things to make it today. It is brought to you by Foodista. It is an affordable recipe for fans of Japanese food. With a spoonacular score of 21%, this dish is rather bad. Japanese Souffle Cheesecake, Japanese Souffle Pancakes, and Fluffy Japanese Soufflé Pancakes are very similar to this recipe.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

125 grams cream cheese at room temperature

20 grams butter, softened

40 mls milk

65 grams caster sugar

3 large eggs, white and yolk seperated

1/4 teaspoon cream of tartar

40 grams self raising flour ( or cake flour)

1/4 teaspoon salt

1 tablespoon scant orange juice

1 tablespoon orange zest

Equipment:

baking paper

baking pan

cake form

aluminum foil

oven

sauce pan

bowl

mixing bowl

whisk

toothpicks

wire rack

Cooking instruction summary:

Add 500 ml water into a big baking tray ( that the tin you use for the cheesecake can fit in) and place the tray in the oven then preheat the oven to 160c.Line the base and side of a 18-20 cm springform/cake tin with parchment paper. Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side. Place the butter, creamcheese and milk in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter has melted, remove the bowl from the heat and give it a really good stir until the mixture is smooth, set aside and leave to cool at the room temperature. Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough) In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended. Pour the batter into the prepared tin. Place the tin in the preheated baking tray and bake for 50-60 minutes or until a toothpick inserted from center comes out clean. Turn the cake out on to a wire rack once taken from the oven ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.

 

Step by step:


1. Add 500 ml water into a big baking tray ( that the tin you use for the cheesecake can fit in) and place the tray in the oven then preheat the oven to 160c.Line the base and side of a 18-20 cm springform/cake tin with parchment paper. Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side.

2. Place the butter, creamcheese and milk in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter has melted, remove the bowl from the heat and give it a really good stir until the mixture is smooth, set aside and leave to cool at the room temperature.

3. Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough)

4. In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended.

5. Pour the batter into the prepared tin.

6. Place the tin in the preheated baking tray and bake for 50-60 minutes or until a toothpick inserted from center comes out clean. Turn the cake out on to a wire rack once taken from the oven ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.


Nutrition Information:

Quickview
1230 Calories
33g Protein
75g Total Fat
107g Carbs
12% Health Score
Limit These
Calories
1230k
62%

Fat
75g
117%

  Saturated Fat
41g
257%

Carbohydrates
107g
36%

  Sugar
73g
82%

Cholesterol
732mg
244%

Sodium
1333mg
58%

Get Enough Of These
Protein
33g
66%

Selenium
74µg
106%

Vitamin B2
1mg
64%

Vitamin A
3115IU
62%

Phosphorus
520mg
52%

Vitamin B5
3mg
34%

Vitamin B12
1µg
31%

Calcium
279mg
28%

Folate
102µg
26%

Vitamin D
3µg
23%

Vitamin E
3mg
22%

Zinc
3mg
21%

Vitamin C
16mg
20%

Vitamin B6
0.38mg
19%

Manganese
0.38mg
19%

Potassium
650mg
19%

Iron
3mg
18%

Magnesium
47mg
12%

Vitamin B1
0.17mg
11%

Copper
0.22mg
11%

Fiber
1g
7%

Vitamin K
4µg
5%

Vitamin B3
0.8mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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