SOUFFLE CHEESECAKE TART, Japanese cheesecake recipe
SOUFFLE CHEESECAKE TART, Japanese cheesecake recipe, , step by step tutorial Souffle cheesecake meets tart Today, Im sharing how to make soufflés cheesecake tart from scratch This may become your new favorite cheesecake; ) INGREDIENTS FOR SOUFFLE CHEESECAKE: Unsalted butter: 20g (0. 7 oz) Cream cheese: 225g (1 US pack, 7. 9 oz) Egg yolks: 60g (2. 1 oz, about 4 medium eggs) Cake flour: 40g (1. 4 oz) Milk: 40g (1. 4 oz) Yogurt: 20g (0. 7 oz) Egg white: 130g (4. 6 oz, about 4 medium eggs) Granulated sugar: 100g (3. 5 oz) Lemon juice: 20g (0. 7 oz) 140C(284F)150C(302F) for 3550mins depending on your oven (Turn up the temperature to 175C(347F)180(356F) for the last 510 mins if you want to toast the surface. ) WATCH THIS VIDEO FOR MORE IN DEPTH TUTORIAL ABOUT THE CRUST HOW TO MAKE PERFECT TART CRUST INGREDIENTS FOR THE TART CRUST: All purpose flo br, br,
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