Cooking Tree is serving you a delectable recipe for Bottle Souffle Cheesecake, and we’ll show you how to prepare it from scratch.
I baked a soft and moist soufflé cheesecake in a bottle~
It is good to bake it large, but it is nice to be able to eat it with a spoon because it is easy to take out one by one and eat it easily with a spoon~^^
There is a lot of cream cheese compared to the amount of eggs, so it doesn’t swell very much, but I think it’s more moist and has a lot of cheese flavor~
If you want it to be very puffy, you can add 1 more egg.
It swells more in the oven, but it sinks when you take it out. Even if you eat it while it’s warm, it melts softly in your mouth and it’s really delicious.
If you eat it chilled in the refrigerator, the cheese tastes more and the texture is a little heavier.
I ate it with condensed milk on the top, but you can apply other jams or syrups, or you can omit it.
Follow along with the ? recipes below????
Bottle Souffle Cheesecake
Thank you for watching~♥