Cake (soufflé cheesecake) | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

Cover the outside bottom of the cake pan with two layers of aluminum foil.
Line the bottom and sides of the inside of the cake pan with parchment paper.
Cut the cooking sheet on the side so that it protrudes about 2 cm from the cake mold.

Put cream cheese in a bowl.
Heat the cream cheese in the microwave at 600W for 30 seconds.
Knead the cream cheese with a rubber spatula.
Add 1/3 of Lakanto S to the cream cheese and mix with a rubber spatula.
Mix further with a whisk.
Crack the egg whites and yolks into separate bowls.
Keep the whites in the refrigerator.
Add one egg yolk to the bowl with the cream cheese and mix.
Add one more and mix.
Puree the cream cheese.

卵白を泡立てる始めるときに、オーブンを160度に予熱する。

Beat the egg whites from Step 2 at high speed for about 20 seconds with a hand mixer.
Add the other half of Lakanto S and beat with a hand mixer at high speed for 20 seconds.
Add the remaining Lakanto S and whip with a hand mixer at high speed for 30 seconds.
Whisk for another 50 seconds at low speed.

Scoop 4 into the bowl of 2 with a rubber spatula and mix well.
In addition, add a scoop of 4 and mix so as not to crush the foam.
Add the mixed dough to the bowl of 4 and mix by scooping it up from the bottom.

1に、5を流し入れ、気泡がなくなり表面が平らになるように竹串で生地を回す。
耐熱バットに、キッチンペーパーを3枚程ひく。
耐熱バットに、底から2㎝程度の深さになるようお湯を注ぐ。
耐熱バットを天板にのせ、予熱したオーブンで30分程焼く。
さらに予熱なしで温度を140度に下げ、40分焼く。
扉を開けずにオーブンの中で30分おく。

ケーキ型内側の側面のクッキングシートを、ケーキ型の高さまで切る。
生地から、ケーキ型とクッキングシートをはずし、お皿にのせて完成。