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Japanese Souffle Cheesecake 2 recipes

Japanese Souffle Cheesecake I

This incredibly light, wonderfully soft and super fresh cake just makes me crazy. I baked it for 3 days running and I have almost the whole cake eating alone geg (fr). In my opinion, the cake tastes best when spread with apricot jam, with no other garnish.

ingredients g For 18cm springform

• 120 Quark
• 20 g butter, soft
• 40 ml milk
• 20 g flour 20 g cornstarch
• 50 g sugar 3 egg yolks A.
• 1 / 2 tbsp. Orange juice or lemon juice
• 1 / 2 teaspoon orange peel, grated
• 1 / 4 teaspoon salt 3 egg whites
• 1 / 2 tsp lemon juice 20 g sugar
• B.
• 1 tablespoon. Apricot jam

preparation

Lightly grease springform bottom and cover with wax paper and wrap the outside with aluminum foil side. Preheat oven to 160 Celsius. A baking sheet Pour about 500ml with water and place in the oven.

butter, cheese and milk Melt in microwave, stir until smooth and let cool. Flour, cornstarch and sugar A. blend together in a bowl, make a hollow in the middle. Egg yolk, orange juice, grated orange peel, salt and the cooled cheese mixture pour in, mix quickly but thoroughly. Egg white with 1 / 2 teaspoon lemon juice until fluffy, sugar while beating and B. until stiff. Fold into the egg white flour mixture.

The mass of water in the form and on a water bath (to be sure that the water does not come through in the form, you can place the mold simply on the grate and put the water on the floor of the oven) in a preheated oven 50-60 minutes.

Remove from the oven and immediately remove from the tin. Let the cake cool on wire rack and besteichen with apricot jam, the surface of the cake.

Japanese Souffle Cheesecake II

But you can try the second recipe. I personally both taste very good. For the preparation almost exactly like the first recipe. The difference is only protein is beaten stiff with salt and sugar B . Now let us look like the second recipe looks like.

ingredients For 18cm springform

• Quark
• 90 g 30 g butter, soft
• 100 ml milk
• 40 g sugar (A)
• 3 egg yolks 1 teaspoon lemon juice
• 15 g flour 15 g cornstarch
• half bottle of butter and vanilla flavoring 3 egg whites
• a pinch of salt
• 30 g sugar (B)
• 1 tablespoon. Apricot jam

preparation

Lightly grease springform bottom and cover with wax paper and wrap in aluminum foil side out. Preheat oven to 160 Celsius. A baking pan with about 500ml water and pour in the oven.

butter, cottage cheese milk and melt in microwave, can stir smooth and cool.

flour, cornstarch and sugar A. mix together in a bowl, make a hollow in the middle. Egg yolk, lemon juice, butter and vanilla flavor and the cheese mixture into cooled type, mix quickly but thoroughly.

protein mix with salt until foamy, Sugar B. trickling in and beat until stiff. Fold into the egg white flour mixture. The mass is poured into the mold and bake in a water bath in the preheated oven for 50-60 minutes. (If, jamand not sure is that his form is really waterproof or not, the simple form on the grate and the water bath to the bottom of the oven)

Remove from the oven and immediately remove from the tin. Let the cake cool on wire rack and besteichen with apricot jam, the surface of the cake. There