Japanese Souffle Cheesecake
Japanese Souffle Cheesecake could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 33g of protein, 76g of fat, and a total of 1230 calories. This recipe serves 1. For $2.91 per serving, this recipe covers 27% of your daily requirements
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 125 grams cream cheese
- 20 grams butter
- 40 mls milk
- 65 grams caster sugar
- 3 large eggs
- 0.25 teaspoon cream of tartar
- 40 grams self raising flour
- 0.25 teaspoon salt
- 1 tablespoon scant orange juice
- 1 tablespoon orange zest
Instructions
- 1
Add 500 ml water into a big baking tray ( that the tin you use for the cheesecake can fit in) and place the tray in the oven then preheat the oven to 160c.Line the base and side of a 18-20 cm springform/cake tin with parchment paper. Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side.
- 2
Place the butter, creamcheese and milk in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter has melted, remove the bowl from the heat and give it a really good stir until the mixture is smooth, set aside and leave to cool at the room temperature.
- 3
Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough)
- 4
In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended.
- 5
Pour the batter into the prepared tin.
- 6
Place the tin in the preheated baking tray and bake for 50-60 minutes or until a toothpick inserted from center comes out clean. Turn the cake out on to a wire rack once taken from the oven ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.