Japanese Pumpkin Souffl Cheesecake Recipe with Spicy Milk Tea Step-by-Step guide to fluffy cake

Pumpkin Souffl 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

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Music:
Migiwa Miyajima
https://miggymigiwa.net/

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