Not Steamed- Easy Pancake Mix Soufflé Cheesecake
Not Steamed- Easy Pancake Mix Soufflé Cheesecake

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, not steamed- easy pancake mix soufflé cheesecake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Not Steamed- Easy Pancake Mix Soufflé Cheesecake is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Not Steamed- Easy Pancake Mix Soufflé Cheesecake is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have not steamed- easy pancake mix soufflé cheesecake using 10 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake:
  1. Make ready 200 grams Cream cheese
  2. Prepare 50 ml Milk
  3. Take 40 grams Sugar
  4. Take 3 Egg yolk
  5. Get 50 grams Japanese pancake mix
  6. Prepare 2 tbsp Lemon juice
  7. Take 1 approx. 6 drops Vanilla oil (or vanilla extract)
  8. Get Meringue:
  9. Get 3 Egg whites
  10. Prepare 50 grams Sugar
Steps 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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