But I still need to bake more cookies (so many fun cookie recipes are out there to try!). And I totally need to clean the house.
Before the cleaning begins though, I wan to share with you this amazingly light and airy souffle cheesecake. This fluffy slice of cloud, my friend, is melt-in-your-mouth soft and ultra-light! I know both of the descriptions basically mean the same thing, but I had to point that out. It’s like biting into a cloud.
Ok, more realistically, it’s like eating a soufflé!
Ingredients:
Before the cleaning begins though, I wan to share with you this amazingly light and airy souffle cheesecake. This fluffy slice of cloud, my friend, is melt-in-your-mouth soft and ultra-light! I know both of the descriptions basically mean the same thing, but I had to point that out. It’s like biting into a cloud.
Ok, more realistically, it’s like eating a soufflé!
Ingredients:
- 5 large eggs, at room temperature
- 8oz (225gr) cream cheese, at room temperature
- 1 (14oz) can sweetened condensed milk (about 275ml)
Directions:
- Preheat the oven to 325°F (160°C). (If you watched the video, you may have noticed difference in oven temp. I made a mistake in the video. This cheesecake needs to be baked at 325°F.)
- You will need at least 2.5in (6cm) deep 8in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.
- Separate the egg whites and yolks.
- .....................................
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