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Not Steamed- Easy Pancake Mix Soufflé Cheesecake Recipe

Not Steamed- Easy Pancake Mix Soufflé Cheesecake Recipe
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Serving : 6
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Prepare the ingredients before making Not Steamed- Easy Pancake Mix Soufflé Cheesecake in your home. Then, follow these steps below to serve Not Steamed- Easy Pancake Mix Soufflé Cheesecake for your family or friends.

Ingredients: Not Steamed- Easy Pancake Mix Soufflé Cheesecake

  • 200 grams Cream cheese
  • 50 ml Milk
  • 40 grams Sugar
  • 3 Egg yolk
  • 50 grams Japanese pancake mix
  • 2 tbsp Lemon juice
  • 1 approx. 6 drops Vanilla oil (or vanilla extract)
  • Meringue:
  • 3 Egg whites
  • 50 grams Sugar

How to Make Not Steamed- Easy Pancake Mix Soufflé Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake in your home by yourself.

    Step 1
  • Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften.
  • Step 2
  • Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds.
  • Step 3
  • Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time.
  • Step 4
  • Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition.
  • Step 5
  • Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill.
  • Step 6
  • After stirring in the 3 yolks, add the pancake mix and stir well with a whisk.
  • Step 7
  • Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract).
  • Step 8
  • In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade.
  • Step 9
  • Add the sugar in 2-3 parts and whip vigorously after each time.
  • Step 10
  • If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready.
  • Step 11
  • Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well.
  • Step 12
  • Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated.
  • Step 13
  • Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃.
  • Step 14
  • Take it out of the oven and leave to cool. You're done!
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