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Japanese Cotton Cheddar Cheesecake Souffle Recipe —-
Ingredients 140g soft Cheddar cheese, 130g soft bitter or no transfats margarine, 2/3 cup milk, 4 large egg yolk, 2/3 cup cake flour (1 cup plain flour less 1 tbsp plus 1 tbsp cornflour), 4 large egg whites, 2/3 cup powdered sugar, 1 tbsp vanilla essence —–
Method Line a 7″ and 5″ deep round tin with parchment papers including the side a bit taller than the tin. In a frying pan or saucepan, melt the cheese and butter in low flame. Keep stirring with a wooden spoon so that the cheese don’t burn. Let cool until creamy. In the meantime whisk the yolks until pale. Gradually add the cheese mixture into the yolk and whisk well. Gradually add the cake flour and whisk until there are no lumps. Set aside. Whisk the whites until foamy. Gradually add the powdered white sugar little by little to make the meringue. Beat for 30 seconds a after each addition. Add vanilla essence and beat until stiff peaks foam. Add 1/3 of the whites meringue into the yolk mixture and then whisk well. Gradually add this mixture into the whites meringue and fold with the help of a silicone spatula. Fold until well combined. Gently pour the smooth batter into the prepared tin. Place the oven’s tray in the middle rack. Fill it with boiling water. Place the tin batter in the center. Waterbath for 55 minutes on 150 degrees C. Check if the cheesecake is baked by inserting a skewer or toothpick in the middle of the cake, if it comes out cleaned means it is well baked. Turn off the oven while the cake tin is still inside the closed oven for 10 minutes. Let cool completely and remove the cake from the tin. Brush with honey on top and sprinkle with icing sugar