Steps to Make Super Quick Homemade Yuzu Berries Souffle Cheesecake

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The ingredients needed to make Yuzu Berries Souffle Cheesecake:

1. Take Sponge cake
2. Make ready yolks
3. Get milk
4. Take melted butter
5. Take egg white
6. Get sugar
7. Take cake flour
8. Take baking powder
9. Get Souffle cheesecake
10. Make ready Cream cheese
11. Get melted butter
12. Prepare yolks
13. Take sugar
14. Make ready corn starch
15. Make ready hot milk
16. Make ready vanilla
17. Take egg white
18. Get sugar
19. Make ready Yuzu syrup
20. Take Berries for decoration

Tokyo Yuzu Cheesecake Order online at order.sundayfolks.com sundayfolks.com. Yuzu tofu cheesecake with almon meringue and macerated berries. They're a bit more effort than regular pancakes so it's the perfect recipe for a special occasion. We've served ours with a yuzu and blueberry syrup.

Instructions to make Yuzu Berries Souffle Cheesecake:

1. Make sponge cake sheet, beat 4 egg yolks with milk and melted butter
2. Make meringue by beating egg white with sugar until stiff peak is formed.
3. Fold in cake flour and baking powder. Mix well
4. Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper
5. Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside.
6. Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside
7. In a sauce pan, mix egg yolks, sugar, corn starch. Add in hot milk slowly. Stir the mixture under low heat until the mixture become thicken.
8. Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth.
9. Make meringue by beating egg white and sugar. Fold in meringue into cheesecake batter. Transfer the batter in the mold with sponge cake sheet lined at the bottom. Tap the mold a bit to release air bubble.
10. Place cake mold in hot water pan. Bake at 160C for 20 min and 130C for 40 min. Cool down the cake at room temperature and keep in the fridge overnight
11. Top cheesecake with yuzu syrup and berries.

They're a bit more effort than regular pancakes so it's the perfect recipe for a special occasion. We've served ours with a yuzu and blueberry syrup. These Japanese-style Souffle Pancakes are incredibly light and fluffy. They are a popular trend in Japan, but you can recreate them in your own home. Souffle traditionally doesn't use any baking powder and neither does Japanese souffle cheesecake.

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