Recipe of Award-winning Not Steamed- Easy Pancake Mix Soufflé Cheesecake

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Many things affect the quality of taste from Not Steamed- Easy Pancake Mix Soufflé Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Not Steamed- Easy Pancake Mix Soufflé Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Not Steamed- Easy Pancake Mix Soufflé Cheesecake using 10 ingredients and 14 steps. Here is how you cook that.

Very easy! I formed the recipe so that you can make it without special ingredients. Even when it's completely finished, it will be easier to cut after it's completely cooled. Even better if chilled in the fridge. For 18 cm [7.1 in] round cake pan. Recipe by Chisora

Ingredients and spices that need to be Get to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake:

1. 200 grams Cream cheese
2. 50 ml Milk
3. 40 grams Sugar
4. 3 Egg yolk
5. 50 grams Japanese pancake mix
6. 2 tbsp Lemon juice
7. 1 approx. 6 drops Vanilla oil (or vanilla extract)
8. Meringue:
9. 3 Egg whites
10. 50 grams Sugar

Instructions to make to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake

1. Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften.
2. Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds.
3. Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time.
4. Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition.
5. Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill.
6. After stirring in the 3 yolks, add the pancake mix and stir well with a whisk.
7. Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract).
8. In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade.
9. Add the sugar in 2-3 parts and whip vigorously after each time.
10. If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready.
11. Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well.
12. Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated.
13. Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃.
14. Take it out of the oven and leave to cool. You're done!

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