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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 Indian,Asian,Japanese
spoonacular Score:50%

Spoonacular Score: 50%

 

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.

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The McFadden Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

McFadden Late Harvest Riesling

Late Harvest and Botrytis-blessed, like Château d'Yquem, this is a sublime experience. Honeyed apricot meets baked apple pie in a glass. Quite simply, this is the best dessert wine you will taste, even at double the price, in your lifetime.

» 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 fl. oz
1.35 fl. 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 fl. oz milk
1.35 fl. 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

Equipment

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


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: $3.01
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
$0.05
$0.09
$0.93
$0.06
$0.06
$0.03
$0.33
$3.01

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1249 Calories
35g Protein
77g Total Fat
105g Carbs
13% Health Score
Limit These
Calories
1249
62%

Fat
77g
119%

  Saturated Fat
40g
253%

Carbohydrates
105g
35%

  Sugar
73g
81%

Cholesterol
817mg
272%

Sodium
1386mg
60%

Get Enough Of These
Protein
35g
70%

Selenium
73µg
105%

Vitamin A
3221IU
64%

Vitamin B2
1mg
62%

Phosphorus
550mg
55%

Vitamin B5
3mg
37%

Vitamin B12
2µg
34%

Vitamin D
4µg
33%

Folate
116µg
29%

Calcium
286mg
29%

Zinc
3mg
22%

Iron
3mg
22%

Vitamin C
16mg
20%

Manganese
0.39mg
19%

Potassium
676mg
19%

Vitamin B6
0.38mg
19%

Vitamin E
2mg
19%

Copper
0.25mg
12%

Magnesium
49mg
12%

Vitamin B1
0.17mg
11%

Fiber
1g
7%

Vitamin K
5µg
6%

Vitamin B3
0.87mg
4%

covered percent of daily need

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