Food recipes
Authentic Cheesecake Souffle
Authentic Cheesecake Souffle Ingredients: cheese, parmesan, hard butter, without salt egg substitute, powder sugars, granulated cornstarch milk, fluid, 1% fat, without added vitamin a and vitamin d egg, white, raw, fr...
Authentic Cheesecake Souffle
Ingredients:
cheese, parmesan, hard
butter, without salt
egg substitute, powder
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
sugars, granulated
Directions:
Line the pan with parchment paper.
Preheat the oven to 180C.
Put the cream cheese and unsalted butter into a bowl, heat in the microwave (about 1.5 minutes at 600 W), and mix.
Put the ingredients into a pot and mix together.
Add boiled milk and heat until thickened (you could also melt in a double boiler).
Add the mixture from Step 2 into the mixture from Step 3 and mix.
In a separate bowl, make the meringue with the ingredients.
Add 1/4 of the meringue to the mixture from Step 4 and mix together with a rubber spatula.
Add the remaining meringue and mix thoroughly.
Pour into the pan and bake for about 10 minutes at 180C.
When the surface is just slightly browned, reduce the heat to 160C and bake in a water bath for about 20 minutes.
Turn off the heat, then let the cake rest in the oven for about 40 minutes while the oven cools down.
Remove from the oven.
Once cooled, wrap the cake in the pan and chill in the refrigerator.
Ingredients:
cheese, parmesan, hard
butter, without salt
egg substitute, powder
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
sugars, granulated
Directions:
Line the pan with parchment paper.
Preheat the oven to 180C.
Put the cream cheese and unsalted butter into a bowl, heat in the microwave (about 1.5 minutes at 600 W), and mix.
Put the ingredients into a pot and mix together.
Add boiled milk and heat until thickened (you could also melt in a double boiler).
Add the mixture from Step 2 into the mixture from Step 3 and mix.
In a separate bowl, make the meringue with the ingredients.
Add 1/4 of the meringue to the mixture from Step 4 and mix together with a rubber spatula.
Add the remaining meringue and mix thoroughly.
Pour into the pan and bake for about 10 minutes at 180C.
When the surface is just slightly browned, reduce the heat to 160C and bake in a water bath for about 20 minutes.
Turn off the heat, then let the cake rest in the oven for about 40 minutes while the oven cools down.
Remove from the oven.
Once cooled, wrap the cake in the pan and chill in the refrigerator.