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Souffle Cheesecake ｜ Nino's Home's Recipe Transcription

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Nino's Home

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Ingredients

Cream cheese : 160g
Unsalted butter : 20g
milk : 50ml
Cake flour : 40g
egg yolk : 4 pieces
Egg white : 4 pieces
lemon juice : 4 tsp
Granulated sugar : 80g
Apricot jam : Appropriate amount

Time required

100minutes

Procedure

1) Make cheese dough 00:12
Put the cream cheese that has been returned to room temperature in a bowl and mix with a spatula until smooth.
Add unsalted butter and whisk while boiling until the butter melts.
Add milk and mix further.
Add the cake flour while sieving and mix further.
Add egg yolk and mix further.
2) Make meringue 03:38
Put egg whites and lemon juice in a bowl and whisk with a hand mixer.
Add granulated sugar in several portions and whisk well each time.
3) Finish the souffle cheese dough 04:50
Add about 1/3 of the meringue to the cheese dough of 1 and mix with a spatula to blend.
Combine with the rest of the meringue and gently mix with a whisk.
To finish, gently mix the whole with a spatula to scoop up from the bottom.
4) Steam in the oven 06:56
Place the mold with the baking sheet on a heat-resistant vat and pour in the souffle cheese dough.
Pour boiling water into the heat-resistant vat.
Bake at 160 degrees for 20 minutes in an oven preheated at 170 degrees.
Open the oven door for 5-10 seconds to let the heat out of the oven.
Steam again at 110 degrees for 60 minutes.
5) Finish 08:17
Remove from the mold and spread apricot jam on the surface with a brush.
Cut into pieces of your choice.

Point

・ The key to making delicious cheese dough is to mix it well.
・ When combining the dough and the meringue, gently mix them because the crushed meringue foam will not give a fluffy finish.
・ Baking powder (40g) or a combination of flour (30g) and cornstarch (10g) can be used as a substitute for flour.
・ Honey can be used as a substitute for apricot jam.