Easy 3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

There’s one cheesecake which gone viral the past days over the internet. And me getting itched to taste and figure it out how and why that cheesecake became viral, I tried to make one in my kitchen.

That cheesecake is the so-called 3 Ingredients Soufflé Cheesecake or the Japanese Cotton Cheesecake. It’s easy to prepare since we only need literally 3 ingredients.

Easy 3 Ingredients Soufflé Cheesecake Japanese Cotton Cheesecake

What we need are just 3 large eggs, 120 grams of white chocolate and 120 grams of cream cheese.

Here’s how it is done. First is to separate the egg whites from the egg yolks. Set aside first the egg whites inside the fridge to cool it down also and work on with the egg yolks. For many home bakers who utilize ovens, you may set the oven to 170 degrees celcius. But in my case, since I am using a steamer, I just put the water into boil. So now, the 120 grams of white chocolate must be melted, you can use double boiler or the more conventional chocolatier melting pot. Mix the melted chocolate until smooth and fold in the 120 grams cream cheese. Once completely incorporated, add in the 3 egg yolks. Meanwhile, whisk using a hand mixer the egg whites until forming a stiff peak. Then fold in the 1/3 parts of the formed meringue to the egg yolk batter. Make sure to equally incorporate the meringue and add in the remaining part. Mix well. After which, pour the batter in the oil-sprayed baking pan and placed in a steam bath and cook in the preheated oven or directly put inside a steamer. For oven baking, this is up until around 15 minutes or you may do the toothpick test. For the steamer, I just cooked it not more than 10 minutes. Once done, you may sprinkle the top with confectioner’s sugar or any sweet toppings you like.

This is best served when cold but not frozen.

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Cheesecake Leche Flan

Adding a pack of cream cheese of any brand to your creamy desserts would surely make it a creamier and irresistible one. That exactly what I just did to my usual leche flan preparation at home. I actually read a lot of reviews and from forums online how it taste and would come up adding a cream cheese on the leche flan. And it just did. It is really much creamier and more irresistible take a spoonful of it every second.

Cheesecake Leche Flan

So here’s how I did to come up with my cheesecake leche flan.

I first caramelized the ¾ cup of brown granulated sugar in a small pan just over a medium to low heat while stirring it constantly to about 5-8 minutes until all the sugar particles dissolved and made into a caramel. But you can also extend the time, depending on how long you can create a caramel. After which, I immediately poured the caramel into the ramekins since this will harden easily or any molds you have and then, set this aside first.

After making the caramel, with the use of my blender, I poured in 1 can or 12 fl. Oz. of evaporated milk, 1 can or 14 fl. Oz. of sweetened condensed milk, 1 pack of 8 oz. of softened cream cheese, 5 large eggs and a teaspoon of vanilla extract. Take note that I did not separate the egg whites from the egg yolks. This is just optional, others do separate it while other do not but the effect on the leche flan is still the same, that’s only for me, since I have added cream cheese. The resultant cheesecake leche flan is still creamy. After pouring all the ingredients, I first blend it in a low speed alternating with the higher speed. Once fully mixed and well-blended, I set it aside first to let the formed bubbles pop before pouring them into the molds with caramel.

Once ready, pour the mixture ¾ full of the molds and cover with transparent plastic or foil or anything you can use. Then make a steam bath if you’re gonna use an oven. But in my case I just made use of my steamer, so it’s just an easy stuff for me then. But of course, make sure that the water in the steamer is really in its boiling point. Cover and let it steam for 30 minutes or so and try to do the toothpick method. Once cooked and ready to serve, turn the molds upside down in a pan or plate so the caramel will be served upright.

Looking for CHEAP GAS OVEN

I had been steaming cakes, cupcakes, brownies and other pastries for the almost a month now. And humbly sharing, I could say that I almost perfected the art of steaming. And with my kitchen accessories for supposed to be baking that are rather used in steaming are almost complete now, I am getting itched to have a gas oven for just a start-up real baking. Who knows I gotta start a small business with this then?

So what I am exactly looking for by now is just a cheap gas oven. I would even accept, if there’s one, a second hand or a used cheap, very affordable gas oven. I am clearly stating those words, CHEAP GAS OVEN because I honestly do not have ample budget for a gas oven. Of course, if this would become a reality, I’d sure to like to start a business so I could save and have my kitchen a brand new high-edged gas oven then.

But just for this time, I really wanted to have a cheap gas oven and if you guys know one from your neighborhood having a garage sale and you happen to eye on a gas oven, please do not hesitate to reserve that gas oven for me. Cheap gas oven of any brand will do for as long as the oven still functions best with no rusts on the inside. It doesn’t matter for me whether a top table gas oven or a gas oven with gas ranges also. For as long as it is a gas oven because I don’t want the electric one. Electric ovens consume more electricity and sure every newbie baker and cook like me could not save bucks and earn more. The earnings will just then be used to pay for the electricity bills.

Obviously, I am in dire need of a gas oven and if you have one for sale, comment on this post or send me messages thru this blog or on the Facebook account of this blog.

Banana Cupcake

What keeps me busy the past days would surely make me fat. It’s just very simple – as simple as practicing and perfecting the art of steaming. It’s not the usual steaming of foods, I could say. But rather steaming cakes, cupcakes and other bakeable goodies because honestly I do not have the luxury of conduction ovens to make baking easier. I am just making use the best possible way I could with my incredibly big steamer.

So my first project here in our little den which I already tried some at home in the province, is the steamed banana loaf. At home in the province, I also used steam to cook the loaf but it was just an improvised one – with the use of a very huge cooking pot, I put in large stones and arranged those that somehow could provide a flat surface for the loaf pan; gushed a liter or two of water and brought water to a boil.

Anyway, here’s how I prepared and made of my banana loaf which I took from Yummy.ph. But I omit some of the ingredients because I was too lazy to look for one. LOL. I sifted 2 and ¼ all-purpose flour in a mixing bowl and added with sifted 1 and ½ teaspoons baking soda as well as ¼ teaspoon salt. I’ve added a cup of dark brown sugar and ½ cup of white sugar. I made sure to mix all these dry ingredients. In a separate mixing bowl, I whisked 1 ½ cups unsalted butter, 3 large eggs and a teaspoon full of vanilla extract. I set aside the two different mixtures while I was mashing 2 cups of sweet ripe bananas. In this case I used La-katan banana. After mashing that banana, I slowly added the flour mixture in the butter mixture alternating with the mashed banana until totally mixed making sure no lumps of air are present.

This time around, I made sure that the water in the steamer was boiling. So now, since I do not have a loaf pan here, I made use of the puto molds which I greased with a butter and filled with the batter mixture. I steamed the bread for 40 minutes but you can also steam it earlier after checking the center of the loaf using a toothpick.

Banana Cupcake

That’s it! It’s just so simple. Hope you guys can try this out – a healthy snack at home, steamed banana loaf.