Japanese Pumpkin Soufflé Cheesecake Recipe with Spicy Milk Tea | Step-by-Step guide to fluffy cake
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- Опубліковано 20 жов 2023
- Pumpkin Soufflé Cheesecake is the best treat you've been waiting for this season!
The light and airy cheesecake texture meets the warm pumpkin flavor with a hint of cinnamon.
This dessert is perfect for adding some Halloween charm to your table.
6 inches (15cm) springform pan
180g (6.3oz) Pumpkin paste
180g (6.3oz) Cream Cheese
1/4cup (60ml) whole milk
20g (2 tbs) sugar
3 egg yolks
25g (3 tbs) corn starch
1/2 ts cinnamon, 1/2 ts vanilla
・Meringue
3 egg whites
70g (2.4oz) sugar
Mittal Tea:
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Music:
Migiwa Miyajima
miggymigiwa.net/
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Kabocha is a GAME CHANGER for all things pumpkin!!! Americans always use orange pumpkins which are far inferior! Looks delicious!!!
This pumpkin souffle cheesecake is definitely a Thanksgiving dessert must-try !!!!!!!! Will you show us how to make chocolate two layers cheesecake too ?
Looks so gooood.
Unike a lot of people, I'm not a huge fan of pumpkin. But I still enjoyed the video. Thank you.
This is something different!
this looks delicious and pretty straighforward to make! i will definitely be trying it soon
Hope you enjoy
i made it yesterday! unfortunately it didn't get much height because i think i overmixed the batter and meringue (the shape of the bowl i was using meant the whisk couldn't reach all of the batter, so when i switched to the spatula i found a lot of unmixed batter that i had to fold in). everything else went well though and the flavour was delicious! i will definitely try it again the next time i get kabocha
Could I cook this recipes batter in my rice cooker using the cake setting ?? 👨🍳🤷♂️