Puffy Cheese Cake
Puffy Cheese Cake

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, puffy cheese cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth.. Mix crust ingredients together and pat into pan. Fold egg whites gently into cheesecake mixture and pour into cake pan. The ingredient list now reflects the servings specified.

Puffy Cheese Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Puffy Cheese Cake is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have puffy cheese cake using 9 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Puffy Cheese Cake:
  1. Prepare 2/3 C Milk
  2. Make ready 4 OZ Cream Cheese
  3. Make ready 7 Tbsp Butter
  4. Make ready 8 Egg Yolks
  5. Make ready 1/2 C Flour
  6. Prepare 1/2 C Cornstarch
  7. Get 13 Large Egg Whites
  8. Prepare 2/3 C Sugar
  9. Take Parchment paper

Beat in sour cream, egg yolks and salt. Remove the batter from the mixer bowl and wash out the bowl (unless of course you have an extra mixer bowl). Put in the egg whites and beat on high until stiff peaks form. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture.

Steps to make Puffy Cheese Cake:
  1. Preheat oven to 320°F/160°C.
  2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
  3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
  4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  5. 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.
  6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
  7. 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.
  8. 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.
  9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
  10. 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.
  11. 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.
  12. 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.
  13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
  14. Ready to serve and ENJOY!

Put in the egg whites and beat on high until stiff peaks form. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Compared to a baked cheesecake, a no-bake cheesecake will have less creamy centers or firm tops and also less puffy and grainy texture around the edges. A defining feature or characteristic about these cheesecakes is that they don't contain eggs, and for obvious reasons, too. Ricotta (and Other Non-Cream Cheese) Cheesecake.

So that’s going to wrap it up for this exceptional food puffy cheese cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!