Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, puffy cheese cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Puffy Cheese Cake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Puffy Cheese Cake is something that I’ve loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can have puffy cheese cake using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Puffy Cheese Cake:
- Get 2/3 C Milk
- Make ready 4 OZ Cream Cheese
- Take 7 Tbsp Butter
- Make ready 8 Egg Yolks
- Get 1/2 C Flour
- Prepare 1/2 C Cornstarch
- Take 13 Large Egg Whites
- Make ready 2/3 C Sugar
- Prepare Parchment paper
Spread softened butter over bread slices. Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Sprinkled with powdered sugar alone, topped with berries or a compote, it's delightful!
Steps to make Puffy Cheese Cake:
- Preheat oven to 320°F/160°C.
- In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
- Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
- Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
- Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
- Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water.
- Bake for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes, until the cake has risen to almost double its height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, as the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. They called to tell me the strawberries were not good and they were giving me extra cheesecakes and cream puffs. That was fine with me, more cheesecake for me. A cheesecake top without a crack seems to be the ultimate measure of success. A crack doesn't affect the taste.
So that is going to wrap this up with this special food puffy cheese cake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
