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Pecan Butter Souffle Cheesecake

Pecan Butter Souffle Cheesecake

All Purpose Veggies
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Japanese
Servings 12 servings
Calories 186 kcal

Ingredients
  

Instructions
 

  • Whip egg whites with 3 Tbsp sugar, set aside.
  • In a new bowl, whip the cream cheese, molasses, pecan butter and brown sugar until light and fluffy.
  • Add the water to cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
  • Now add the corn starch and egg yolks and whisk until well incorporated.
  • Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
  • Pour the batter into a parchment lined 8 inch springform pan, then baked in a 320F preheated oven for 50 minutes. Use a water bath for the best results.
  • For best texture, let the cake cool and rest overnight in the fridge before eating!

Video

Notes

* I would not use sugar free sweeteners for this recipe because the egg whites don't whip as well.

Nutrition

Calories: 186kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 160mgSodium: 123mgPotassium: 212mgFiber: 1gSugar: 13gVitamin A: 312IUVitamin D: 1µgCalcium: 87mgIron: 1mgZinc: 1mg***Net Carbs: 16g
Keyword cake, cheesecake, pecan
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