Uploaded January 2020 | Updated September 2026, 2 weeks ago
Today I am making some Japanese Souffle Cheesecake. This is my favorite type of cake, it's so light, and fluffy compared to traditional types of cake. It's a little complicated, but once you do it a few times you will get the hang of it. These cakes are mostly made from eggs, and basically a souffle. The cream cheese and lemons in the recipe give a really nice flavor that doesn't overpower.
Ingredients:
1/4 cup [28 grams] of cake flour
6 eggs separated
1/4 cup [60 mL] milk
4 oz [115 grams] cream cheese
4 tablespoons [56 grams] butter
1/2 cup [100 grams] of granulated sugar separated in half
1 tablespoon lemon juice
some lemon zest
1 shake cream of tartar
bake at 315F [157C] for 1 hour 10 minutes
increase tempurature to 350F [176C] for 10 minutes
allow to cool for 1 hour.
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Links:
Teespring: teespring.com/stores/the-flavor-lab
Cooking with Q Chocolate Gelato: youtube.com/watch?v=iwafhiSiuUM
Patreon: patreon.com/flavorlab
Twitter: twitter.com/the_flavorlab
Today I am making some Japanese Souffle Cheesecake. This is my favorite type of cake, it's so light, and fluffy compared to traditional types of cake. It's a little complicated, but once you do it a few times you will get the hang of it. These cakes are mostly made from eggs, and basically a souffle. The cream cheese and lemons in the recipe give a really nice flavor that doesn't overpower.
Ingredients:
1/4 cup [28 grams] of cake flour
6 eggs separated
1/4 cup [60 mL] milk
4 oz [115 grams] cream cheese
4 tablespoons [56 grams] butter
1/2 cup [100 grams] of granulated sugar separated in half
1 tablespoon lemon juice
some lemon zest
1 shake cream of tartar
bake at 315F [157C] for 1 hour 10 minutes
increase tempurature to 350F [176C] for 10 minutes
allow to cool for 1 hour.
==================================================
Links:
Teespring: teespring.com/stores/the-flavor-lab
Cooking with Q Chocolate Gelato: youtube.com/watch?v=iwafhiSiuUM
Patreon: patreon.com/flavorlab
Twitter: twitter.com/the_flavorlab
![Building a Better Butterbeer with Marshmallow Topping Made from Scratch [Recipe]| Flavor Lab](https://i.ytimg.com/vi/uyVuO-UXKW4/mqdefault.jpg "Building a Better Butterbeer with Marshmallow Topping Made from Scratch [Recipe]| Flavor Lab
This is my version of butterbeer, I tried to recreate the butterbeer found at Universal Studios!
Recipe
Part 1: Cream Soda syrup
200 grams (1 cup) - granulated sugar
100 grams (3/4 cup)- water
Pinch of Cream of Tartar
Some Vanilla Flavoring
Part 2: Butterscotch Flavoring
100 grams (1/2 cup) - Brown Sugar
50 grams (1/2 stick) - Butter
100 mL (1/2 cup) - Heavy Cream
50 grams (1/4 cup) - Water
Allow the sugar and water to come to a boil, add butter and cream.
Part 3: Marshmallow Topping
2 egg whites
150 grams (2/3 cup) white sugar
150 grams (1/2 cup) light corn syrup
60 grams (1/2 cup) water
Heat to 115C or 240 F.
Music by normalboy: https://soundcloud.com/normalboy")
