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Souffle cheesecake ｜ syun cooking's recipe transcription

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syun cooking

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Ingredients

Cream cheese : 200g
Unsalted butter : 20g
egg : Three
milk : 50ml
Cake flour : 40g
Granulated sugar : 50g
Apricot jam : Appropriate amount
water : Same amount as apricot jam

Time required

100minutes

Procedure

1) Mix cream cheese and unsalted butter 00:45
Heat the cream cheese in a 500W microwave oven for 1 minute and mix well to make it creamy.
Heat unsalted butter in a 500 W microwave for 30 seconds.
Add to cream cheese and mix well.
2) Add egg yolk 02:01
Divide the egg into yolk and egg white.
Add egg yolks one by one and mix well.
3) Add milk and cake flour and mix 03:22
Add milk and mix.
Sift the cake flour and mix well.
4) Make meringue 04:28
Add granulated sugar to the chilled egg whites in 3 portions and whisk until the horns stand.
5) Add meringue to finish the dough 05:36
Add 1/3 of the meringue and mix to blend.
Add the rest of the meringue and mix gently with a spatula.
6) Pour the dough into the mold 06:46
Pour the dough into a mold with a parchment paper.
7) Bake in the oven 07:09
Wrap the dough-filled mold with aluminum foil.
Bake in a water bath preheated to 160 ° C for 20 minutes, lower to 140 ° C for 40 to 45 minutes, and bake at 170 ° C for 5 minutes.
8) Make apricot jam for finishing 07:33
Add the same amount of water as apricot jam and mix well.
9) Apply apricot jam for finishing 07:58
When the cheesecake is baked, apply apricot jam to the surface.
Remove from the water bath and open the oven door halfway to remove the heat.
Place in the refrigerator as it is and let it cool overnight.
If you like, apply more apricot jam and cut it to the size you like.

Point

・ By whipping well to make meringue, the dough is soft and fragrant with air.
・ When adding the meringue to the dough, add it in two portions so that it mixes with the whole and does not crush the air of the meringue. Note that if you add it all at once, the dough will not be soft and fluffy.
・ Be sure to sift the cake flour before adding it so that it does not become lumpy.
・ Cool the dough overnight in the refrigerator to make the dough moist.