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Souffle Cheesecake ｜ Genki Sweets's recipe transcription

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Genki Sweets

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Ingredients

Cream cheese : 200g
egg : Three
Unsalted butter : 20g
milk : 50g
Cake flour : 40g
Granulated sugar : 50g

Time required

100minutes

Procedure

1) Make the dough 00:58
Put the cream cheese, unsalted butter, and milk that have been returned to room temperature in a pan and melt them while heating over low heat. When the cream cheese has melted to a certain extent, turn off the heat and mix the whole well.
2) Put egg yolk in the dough and mix 02:56
Divide the egg into yolk and egg white. Put the egg yolk in 1) and mix well, add the cake flour while sieving, and mix with a spatula until there are no lumps. (If you mix in a pan, transfer the dough to a bowl here)
3) Make meringue 02:59
Add granulated sugar to egg whites to make meringue. It is whipped until it is glossy and has horns.
4) Mix the dough and meringue 03:25
Add 1/3 of the meringue to 2), mix thoroughly, add the remaining 2/3, mix gently without crushing the meringue foam, and when mixed to some extent, scoop the bottom with a spatula. Mix as you like.
5) Make a hot water bath 04:24
Place a parchment paper on the inside of the mold and pour the dough into it.
Put hot water on the top plate and bake in an oven preheated to 100 ° C for 60 minutes, then in an oven at 160 ° C for 15 minutes. When the heat is removed, remove it from the mold and complete.

Point

・ When made with a mold with a diameter of 12 cm, the material is a little surplus.
・ A recipe for a fluffy souffle cheesecake with a low sweetness that can be made with simple ingredients.
・ When mixing the dough and meringue, be careful because if you mix too much, the bubbles will collapse and the swelling will become sweet when baked.
・ When roasting in hot water, first bake in an oven preheated to 100 ° C for 60 minutes, and then bake in an oven at 160 ° C for 15 minutes to add color.
・ When roasting in hot water, we recommend a mold that does not come off the bottom.