Recipe of Eric Ripert This is it! Japanese Souffle Cheesecake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, this is it! japanese souffle cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This is it! Japanese Souffle Cheesecake is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. This is it! Japanese Souffle Cheesecake is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have this is it! japanese souffle cheesecake using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make This is it! Japanese Souffle Cheesecake:

1. Take 3 1/2 Tbsp unsalted butter (50g)
2. Get 4 oz. sliced cheddar cheese
3. Make ready 1/2 cup Milk
4. Get 1 Tbsp honey
5. Make ready 3 Eggs, separate yolk and white
6. Take 3 Tbsp cake flour
7. Get 1/2 cup granulated sugar (90 g)
8. Take to taste Vanilla extract

Steps to make This is it! Japanese Souffle Cheesecake:

1. ＊Tips＊ :Place the parchment paper on a round 7 inch cake pan. :Sift the flour. :Preheat oven to 320F (160C). :Prepare boiling water for the water bath. :Dry all baking tools. :Measure all ingredients before starting.
2. Melt the cheese in milk. Turn off the heat, add butter and honey, then stir till melted. Set aside.
3. Beat egg white with electric mixer till its a dense foam. Beat 3 min at high speed, add sugar, then 45 sec at low to medium speed.
4. Add yolk into cheese mixture a third at time. Mix well.
5. Add the flour into the cheese mixture until well mixed. Add vanilla oil to taste.
6. Mix the meringue into the cheese mixture a third at a time.
7. Pour into the cake pan, lift and drop the pan on the counter to pop the air bubbles (don't splash!).
8. Bake in a water bath for 20 min. Reduce the heat to 280F (140C), and bake it another 40min. If the top starts to brown, cover with aluminum foil.
9. Cool down in the oven for 30 min. then remove from the pan, if it is touchable.
10. If using apricot jam, mix 1 tsp jam and 1 tsp warm water. Brush it over the top. Or you may sprinkle with powdered sugar. Please leave the cheese cake in the refrigerator at least for a day.
11. Yummmm! Silky smooth! Enjoy (o´∀｀o)

So that is going to wrap it up for this special food this is it! japanese souffle cheesecake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!