How to Make Quick Dangerous Soufflé Cheesecake

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Perfect Dangerous Soufflé Cheesecake. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Dangerous Soufflé Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dangerous Soufflé Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dangerous Soufflé Cheesecake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Dangerous Soufflé Cheesecake using 7 ingredients and 12 steps. Here is how you can achieve that.

I wanted to make an easy-to-remember recipe with whatever I found in my refrigerator. Mix from the firm ingredients. Don't beat the meringue too stiff. As the cheesecake will be baked in a water bath, if you're baking it in a springform pan, cover the bottom with a sheet of aluminum foil or lay the pan on an aluminium tray. You could add some gratings of lemon zest for fragrance. Recipe by Puu-tan

Ingredients and spices that need to be Take to make Dangerous Soufflé Cheesecake:

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

Instructions to make 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.

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So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Homemade Dangerous Soufflé Cheesecake. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!