Cherry blossom Souffle Cheesecake Recipe

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Cherry blossom Souffle Cheesecake Recipe

Cherry blossom Souffle Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

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Cherry blossom Souffle Cheesecake

8

Catégories

CUISINE

Cheesecake

70 Min

40 Min

Level

Easy

Korean

– 90g Crushed Butter biscuits – 45g Melted unsalted butter – 150g Cream cheese – 50g Mascarpone cheese – 15g Unsalted butter – 10g Sugar – 2 Egg yolks – 2g Vanilla extract – 5g Lemon juice

INGREDIENTS

– 10g Cherry blossom syrup – 50g Whipping cream – 100g Plain Yogurt – 20g Corn starch – Meringue (2 egg whites + 45g sugar) – 100g Cold cream cheese – 15g Sugar – 7g Cherry blossom syrup – 50g Whipped cream 

INGREDIENTS

Mix the crushed butter biscuit and melted unsalted butter, press it in a 16cm mold and place it in the refrigerator.

INSTRUCTIONS

Step: 

1

Soften the cream cheese and mascarpone cheese, add unsalted butter and mix, then add sugar and mix.

INSTRUCTIONS

2

Step: 

Add egg yolk and mix, add plain yogurt and fresh cream, mix, add vanilla extract, lemon juice, and cherry syrup and mix.

INSTRUCTIONS

3

Step: 

Add cornstarch and mix, then add 70-80% softly whipped meringue in 2 batches and mix. Pour it into a mold, place it on a pan with hot water, bake in an oven preheated to 150 degrees for 60 minutes, and then cool in the oven and then cool in the refrigerator.

INSTRUCTIONS

4

Step: 

Add sugar to cold cream cheese, loosen gently, add cherry syrup, mix, add 40% whipped cream, mix, add a little pink food coloring to color, and put in a piping bag. Decorate the cake with cream.

INSTRUCTIONS

6

Step: 

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