Japanese Pumpkin Soufflé Cheesecake Recipe with Spicy Milk Tea | Step-by-Step guide to fluffy cake
Pumpkin Soufflé Cheesecake is the best treat you've been waiting for this season! The light and airy cheesecake texture meets the warm pumpkin flavor with a hint of cinnamon. This dessert is perfect for adding some Halloween charm to your table. 6 inches (15cm) springform pan 180g (6.3oz) Pumpkin paste 180g (6.3oz) Cream Cheese 1/4cup (60ml) whole milk 20g (2 tbs) sugar 3 egg yolks 25g (3 tbs) corn starch 1/2 ts cinnamon, 1/2 ts vanilla ・Meringue 3 egg whites 70g (2.4oz) sugar Mittal Tea: https://mittalteas.com/ My website: https://princessbamboo.com/ Facebook: / kitchenprincessbamboo Happy Eating Group / 456957999399534 Instagram / akino_ogata Threads https://www.threads.net/@akino_ogata SHOKUPAN course on Udemy https://www.udemy.com/course/shokupan... Check out my store on Amazon! You will find what I am using in my video. https://www.amazon.com/shop/japanesee... ※Kitchen Princess Bamboo earns a small amount of commission from the store. The profit is saved for "Give Away"! Music: Migiwa Miyajima https://miggymigiwa.net/ Sharing output gets better skills. Thanks! Love from Japan♡ #kitchenprincessbamboo#japaneserecipe
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