Soufflé cheesecake

Overview

This is a very light and delicate cheesecake that tastes more refreshing and slightly lower in calories than heavy cheese. This recipe comes from "Baking with Kojima" and is suitable for a 7-inch round mold. I made a 6-inch round mold and a 4-inch heart-shaped mold.

Tags

• baking
• cake
• butter
• corn starch
• cream cheese
• egg yolk
• granulated sugar (add egg yolk)
• granulated sugar (add to egg whites)
• milk
• protein

Ingredients

Steps

1. 1 Preparation: 1. Soften the cream cheese in the greenhouse. 2. Melt butter over water. 3. Put the egg whites into a mixing bowl and freeze until a little thin ice appears around the wall of the bowl. 4. Sieve the corn flour. 5. Place baking paper in the mold, and the baking paper on the side wall is about 1 cm higher than the mold. 6. Preheat the oven to 170°C.

   

2. 2 Add the melted butter to the softened cream cheese bowl and stir evenly with a hand mixer. It doesn't matter if there is a slight separation of oil and water.

   

3. 3 Combine the egg yolks and caster sugar in another mixing bowl.

   

4. 4 Add cornstarch and mix well. Meanwhile heat the milk.

   

5. 5 Pour the boiled milk into the egg yolk paste. Heat over boiling water and use a hand mixer to quickly stir the custard until thick.

   

6. 6 While still hot, pour the custard into the whipped cream cheese batter and stir quickly until smooth and moist. Cover the bowl of whipped cream cheese with a hot towel and set aside.

   

7. 7 While still hot, pour the custard into the whipped cream cheese batter and stir quickly until smooth and moist. Cover the bowl of whipped cream cheese with a hot towel and set aside.

   

8. 8 Add a small amount of fine sugar to the egg whites that have not been completely thawed, and beat at medium speed for 2 minutes. Add the remaining sugar to the egg whites in two batches. The first time, stir at low speed for 30 seconds, and the second time, stir the egg whites slowly in a circular motion. Beat until wet peaks, that is, the egg whites are shiny. Lift the egg beater and the tips of the egg whites will bend slightly downward.

   

9. 9 Add a small amount of fine sugar to the egg whites that have not been completely thawed, and beat at medium speed for 2 minutes. Add the remaining sugar to the egg whites in two batches. The first time, stir at low speed for 30 seconds, and the second time, stir the egg whites slowly in a circular motion. Beat until wet peaks, that is, the egg whites are shiny. Lift the egg beater and the tips of the egg whites will bend slightly downward.

   

10. 10 Add 1/4 of the whipped meringue into the cheese custard, and stir with a spatula from bottom to top. After mixing well, add the remaining meringue and stir until the cake batter is even in color.

    

11. 11 Add 1/4 of the whipped meringue into the cheese custard, and stir with a spatula from bottom to top. After mixing well, add the remaining meringue and stir until the cake batter is even in color.

    

12. 12 Pour the cake batter into the mold and smooth it out with a spatula to pop any air bubbles on the surface.

    

13. 13 Pour the cake batter into the mold and smooth it out with a spatula to pop any air bubbles on the surface.

    

14. 14 Place the mold into a baking pan, add hot water, and make it 1 to 1.5 cm deep (if it is a removable bottom mold, please wrap it with tin foil, or use a cake stand to place it on the baking sheet with hot water). Bake in the oven at 170°C for 15 minutes, then adjust to 160°C and bake for 25 minutes. The surface will be slightly colored. Turn off the oven and use the residual heat to steam and bake for 40 to 60 minutes. Take out the cake, cool it completely, wrap the mold with plastic wrap, put it in the refrigerator, and then unmold it before serving.

    

15. 15 Place the mold into a baking pan, add hot water, and make it 1 to 1.5 cm deep (if it is a removable bottom mold, please wrap it with tin foil, or use a cake stand to place it on the baking sheet with hot water). Bake in the oven at 170°C for 15 minutes, then adjust to 160°C and bake for 25 minutes. The surface will be slightly colored. Turn off the oven and use the residual heat to steam and bake for 40 to 60 minutes. Take out the cake, cool it completely, wrap the mold with plastic wrap, put it in the refrigerator, and then unmold it before serving.