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Souffle Cheesecake ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Cream cheese : 200g
Granulated sugar : 30g
egg yolk : 4 pieces
milk : 200ml
lemon juice : 1/2 piece (about 20 ml)
Cake flour : 20g
Cornstarch : 20g
Egg white : 4 pieces
Granulated sugar : 30g

Time required

50minutes

Procedure

1) Make the dough 00:14
Put cream cheese in a bowl and mix with a whipper until smooth, then add granulated sugar and mix further.
Add egg yolk, milk, and lemon juice in that order, and mix well with a whipper each time.
Add the sifted cake flour and cornstarch and mix gently with a whipper.
2) Make astragalus 02:22
Whisk egg whites with a hand mixer, add granulated sugar in 2 or 3 portions, and whisk well to make horns stand.
3) Add meringue to the dough 03:02
Add the meringue in 3 portions and mix gently with a spatula to avoid crushing the bubbles.
4) Prepare the mold 03:20
Spread butter on the mold and parchment paper, and paste the cooking sheet on the mold.
5) Steam in the oven 03:49
Pour the dough into the mold and wrap the entire mold in aluminum foil.
Steam in an oven at 150 ° C for about 50 minutes.
After baking, slowly remove it from the mold.

Point

・ One 18cm cake mold.
・ Cream cheese is easy to handle if it is returned to room temperature before use.
・ In order to make the dough even, mix it well each time you add ingredients.
・ Since gluten will come out and crack, minimize the number of times of mixing after adding the cake flour.
・ To make the meringue plump, whisk well until the horns are raised.
・ Steam and bake for a fluffy finish (replenish when the water runs out).