Recipe of Mario Batali Not Steamed- Easy Pancake Mix Soufflé Cheesecake

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, not steamed- easy pancake mix soufflé cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Not Steamed- Easy Pancake Mix Soufflé Cheesecake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Not Steamed- Easy Pancake Mix Soufflé Cheesecake is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Prepare 200 grams Cream cheese
2. Prepare 50 ml Milk
3. Make ready 40 grams Sugar
4. Get 3 Egg yolk
5. Make ready 50 grams Japanese pancake mix
6. Make ready 2 tbsp Lemon juice
7. Make ready 1 approx. 6 drops Vanilla oil (or vanilla extract)
8. Take Meringue:
9. Get 3 Egg whites
10. Take 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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