3 Ingredient Cheesecake Japanese Soufflé With Condensed Milk


Make sure to cut the parchment paper for the sides taller than the pan. The cake rises high during baking. But keep in mind that it falls back to its original height, and it’s totally normal.

  1. 5 large eggs, at room temperature
  2. 8oz (225gr) cream cheese, at room temperature
  3. 1 (14oz) can sweetened condensed milk (about 275ml)


  • Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) spring form pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the spring form pan with the prepare parchment paper. Set aside.
  • Separate the egg whites and yolks.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.
  • Add condensed milk, beat for another minute.
  • Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peak faster.)
  • Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  • Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
  • Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water.
  • Put the cheesecake pan on the middle rack above the rack with water bath.
  • Bake for 45 minutes.
  • Turn off the oven and cool the cake in the oven for 30-40 minutes.
  • Remove the sides of the spring form pan and gently peel off the parchment paper from the sides.
  • Cool completely on the counter, then refrigerate until ready to serve.
  • · When ready to serve, gently remove the parchment paper on the bottom. Make sure the cheesecake is chilled and set completely. Transfer the cheesecake onto the serving platter. If desired, dust with powdered sugar and top with fresh fruits.

White or cheese sauce – ideal with Pasta Alfredo

1 cup heavy cream
1⁄2 cup butter
3 -4 tablespoons flour
3 tablespoons Parmigiano cheese, grated
1⁄4 teaspoon garlic powder
100 gram *prosciutto   (finely shredded ) (optional)
1 dash salt

Melt butter in small saucepan cooking over low to medium heat, stirring for about 5 minutes.
Add flour and stir until the butter and flour is well combined.
Pour in cream & remaining ingredients, stirring constantly as it thickens.
Add more cream or flour depending on desired consistency.

Food.com recipe

*Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham.

Basic white sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk

In a small saucepan, melt butter over medium heat.
Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Use immediately or refrigerate.

You can double or triple this recipe as needed.

Stir in some grated cheese just before removing from the heat.
Any cheese of your choice.  I prefer Cheddar

Soup with white kidney beans

Gavin Victor
30 ml olive oil
large onion, chopped
cloves garlic, crushed
3 ml ground cumin (jeera)
500 g carrots, scraped and cuinto pieces
large potato, peeled and cuinto pieces
litre vegetable ochicken stock
410 g white kidney beans, drainesalt and freshlground blacpeppeplain yoghurt foserving
chopped fresh parsley fogarnishing
Heat  the oil in a saucepan and sau the onion until soft. Add the garlic, cumin, carrots and potato pieces and sau untiglossy. Add the stock and bring to the boil, reduce the heat and simmeslowluntil the vegetables are tender. Cool slightly and process in a food processor. Return to the saucepan, adthe beans and repeat. Ladle into hot soup bowls and garnish with swirl oplain yoghurt and parsley. Serves 4.