Name: Cream Cheese Souffle
Total time: 1 h
Yield: 2 Servings
Cuisine: Japanese
Ingredients: Cream Cheese: ¾ cup (200 g); Milk: 1 cup (200 ml); Sugar: 5 tbsp; Eggs: 3; Cornstarch: 3 ¾ tbsp

Ingredients

Cream Cheese – ¾ cup (200 g)

Milk – 1 cup (200 ml)

Sugar – 5 tbsp

Eggs – 3

Cornstarch – 3 ¾ tbsp

Recipe

This cream cheese souffle is an amazing airy dessert, similar to a cloud of a bizarre shape. It’s so weightless and tender and at the same time, it is incredibly tasty.

A tender souffle really melts in your mouth. You can eat the whole cheesecake yourself and not even notice it. A great dessert is suitable for breakfast, and complement it with a cup of aromatic coffee or tea.

Steps

1 Done	Separate yolks from egg whites. Mix the cheese with ¾ tablespoon of sugar, add in the yolks one at a time.
2 Done	Pour in warm milk and add starch. Thoroughly mix. Drain through a fine sieve.
3 Done	Beat the egg whites with the rest of sugar until stable peaks.
4 Done	Gradually add the egg whites to the liquid mixture. Mix until smooth.
5 Done	Pour the mixture into a 6-inch (15 cm) springform pan. Put it in an oven preheated to about 280 °F (140 °C) for 50 minutes.

Eat this delicious cream cheese souffle as a quick snack or serve as a dessert with a cup of tea to your guests.

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