Souffle cheesecake ｜ Yu you's recipe transcription

Bring the cream cheese to room temperature to make it creamy, or heat it in the microwave for about 1 minute.
Divide the egg into egg white and yolk, put the egg white in the freezer and cool for 15 to 20 minutes.

Mix the softened cream cheese to make it creamy.
Add 1 teaspoon of lemon juice and 2 egg yolks and mix, then add 100cc of milk and mix.
Once mixed, sprinkle 50g of flour and 1 teaspoon of baking powder and mix.

Take out the egg whites in the freezer and whisk.
After foaming about 30%, add 50g of sugar in 3 portions.
When about 50% to 60% foams, add the second time.
When 80% foams, add the third time and whisk so that the foam does not drip even if the ball is turned over.

Add the meringue to the cream cheese you mixed earlier in 3 portions and mix.
First, add about 1/3 and mix, then add the second time and mix gently so as not to crush the foam.
The third time, mix while turning the ball more carefully.

Place a parchment paper on the bottom of the mold and pour about 70% to 80% of the dough into the mold.
Tap it on the desk to remove the air and bake it in hot water.
Place the mold on a cloth soaked in water and cover it with aluminum foil.

Bake at 200 degrees with a toaster and at 1000W for 20 to 30 minutes.
Bake for 15 minutes and bake for the rest of the time while watching the situation.
When the dough swells, finally remove the aluminum foil that was put on it to give it a brown color and bake it.
Bake for 3 to 5 minutes while watching the color.
After baking, put a knife around the mold and take out the dough to complete.