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Japanese Souffle Cheesecake

 
One serving costs about $3.02 One serving costs about $3.02

$3.02 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,lacto ovo vegetarian Japanese,Asian
spoonacular Score:53%

Spoonacular Score: 53%

 

You can never have too many Japanese recipes, so give Japanese Souffle Cheesecake a try. This recipe serves 1 and costs $3.02 per serving. One portion of this dish contains around 35g of protein, 77g of fat, and a total of 1250 calories. If you have self raising flour, orange zest, caster sugar, and a few other ingredients on hand, you can make it. 3 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 51%, this dish is solid. Japanese Souffle Cheesecake, Japanese Souffle Pancakes, and Japanese Cheesecake are very similar to this recipe.

Cheesecake can be paired with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.

» Get this wine on Amazon.com

Ingredients

Servings:
4.41 oz
4.41 oz cream cheese
cream cheese
0.71 oz
0.71 oz butter
butter
1.35 oz
1.35 oz milk
milk
2.29 oz
2.29 oz sugar
sugar
3 large
3 large white eggs
white eggs
0.25 tsps
0.25 tsps cream of tartar
cream of tartar
1.41 oz
1.41 oz self raising flour
self raising flour
0.25 tsps
0.25 tsps salt
salt
1 Tbsp
1 Tbsp orange juice
orange juice
1 Tbsp
1 Tbsp orange zest
orange zest
4.41 oz cream cheese
4.41 oz
cream cheese
0.71 oz butter
0.71 oz
butter
1.35 oz milk
1.35 oz
milk
2.29 oz sugar
2.29 oz
sugar
3 large white eggs
3 large
white eggs
0.25 tsps cream of tartar
0.25 tsps
cream of tartar
1.41 oz self raising flour
1.41 oz
self raising flour
0.25 tsps salt
0.25 tsps
salt
1 Tbsp orange juice
1 Tbsp
orange juice
1 Tbsp orange zest
1 Tbsp
orange zest
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Equipment

baking paper
baking paper
baking pan
baking pan
mixing bowl
mixing bowl
toothpicks
toothpicks
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
whisk
whisk
aluminum foil
aluminum foil
baking paper
baking paper
baking pan
baking pan
mixing bowl
mixing bowl
toothpicks
toothpicks
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
whisk
whisk
aluminum foil
aluminum foil


Instructions

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. 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. 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) 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. Pour the batter into the prepared tin. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.91
Ingredient
125 grams cream cheese
20 grams butter
40 mls milk
65 grams sugar
3 larges white eggs
¼ teaspoons cream of tartar
40 grams self raising flour
1 tablespoon orange juice
1 tablespoon orange zest
Price
$1.29
$0.17
$0.06
$0.09
$0.82
$0.06
$0.06
$0.03
$0.33
$2.91
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Nutritional Information

Quickview
1221k Calories
32g Protein
75g Total Fat
105g Carbs
13% Health Score
Limit These
Calories
1221k
61%

Fat
75g
116%

  Saturated Fat
39g
250%

Carbohydrates
105g
35%

  Sugar
73g
81%

Cholesterol
742mg
248%

Sodium
1357mg
59%

Get Enough Of These
Protein
32g
65%

Selenium
67µg
96%

Vitamin A
3113IU
62%

Vitamin B2
0.96mg
57%

Phosphorus
510mg
51%

Vitamin B5
3mg
34%

Vitamin B12
1µg
31%

Vitamin D
4µg
30%

Calcium
275mg
28%

Folate
106µg
27%

Zinc
3mg
21%

Vitamin C
16mg
20%

Iron
3mg
20%

Manganese
0.38mg
19%

Potassium
648mg
19%

Vitamin E
2mg
17%

Vitamin B6
0.35mg
17%

Magnesium
46mg
12%

Copper
0.23mg
12%

Vitamin B1
0.16mg
11%

Fiber
1g
7%

Vitamin K
5µg
5%

Vitamin B3
0.86mg
4%

covered percent of daily need

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