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Japanese Jiggly Soufflé Cheesecake

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Ingredients

  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup unsalted butter
  • 1/2 cup milk
  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 cup cake flour (or all-purpose flour, sifted)
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Powdered sugar, for dusting (optional)

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