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Yogurt Souffle Cheesecake ｜ Tenu Kitchen's Recipe Transcription

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Tenu Kitchen

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Ingredients

Yogurt : 300g
(A) Egg yolk : 3 pieces
(A) Sugar : 35g
(A) Milk : 50cc
Cake flour : 20g
Egg white : 3 pieces
sugar : 35g

Time required

90minutes

Procedure

1) Drain the yogurt 00:28
Wrap the yogurt in kitchen paper, put it in a colander, and put a bowl on it.
Leave it in the refrigerator for about 7 hours.
2) Make yogurt dough 00:58
Put the drained yogurt from 1 and (A) in a bowl and mix well with a whisk.
Add the cake flour while sieving and mix gently.
3) Make meringue 01:57
Put egg whites in a bowl, add sugar in 3 portions, and whisk with a hand mixer each time.
4) Finish the dough 02:33
Add about 1/3 of the meringue to the yogurt dough of 2 and mix to blend.
Combine with the rest of the meringue and lightly mix the whole with a rubber spatula.
5) bake in an oven 03:21
Pour the dough into the mold with the baking sheet set.
Pour hot water into the top plate and bake at 160 degrees for 30 minutes in an oven preheated to 160 degrees.
In addition, bake in hot water at 140 degrees for 25 minutes.
Remove the rough heat and cool the whole mold in the refrigerator.

Point

・ A recipe for saving sweets that can be done with a material cost of 160 yen, using drained yogurt without using relatively expensive cream cheese.
・ Egg whites that make meringue can be easily whipped by cooling them until just before use.
・ When baking, open the oven door to remove the rough heat.
・ The time required for draining yogurt is not included in the required time.