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Souffle Cheesecake ｜ Hida Mari Cooking's Recipe Transcription

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HidaMari Cooking

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Ingredients

Cream cheese : 200g
egg yolk : 2 pieces
Granulated sugar : 15g
Cake flour : 12g
milk : 150ml
Unsalted butter : 30g
lemon juice : 1/3
Lemon skin : 1/3
Egg white : 2 pieces
Granulated sugar (for meringue) : 45g
Apricot jam : Appropriate amount
water : Same amount as apricot jam

Time required

100minutes

Procedure

1) Smooth cream cheese 00:05
Put cream cheese in a bowl and knead until smooth.
2) Cook custard 00:38
Put egg yolk and granulated sugar in a pan and mix well.
Sift the cake flour and mix further.
Add milk little by little and mix well each time.
Add all the remaining milk and heat while mixing.
Add unsalted butter while the custard is hot and mix until smooth.
3) Make cheese liquid 02:53
Mix 1 cream cheese and 2 custard.
Grate the lemon zest, add the lemon juice and mix well.
Wrap and set aside to prevent drying.
4) Make meringue 05:11
Lightly whisk the egg whites in a bowl and add the granulated sugar in two portions.
Whisk well with a hand mixer each time.
5) Finish the dough 05:39
Add the meringue to the cheese solution of 3 in 2 portions and mix.
6) Bake 06:34
Pour the dough into a mold with roasted paper.
Put hot water on the top plate and bake in a preheated oven at 160 ° C for 20 minutes, then at 40 ° C for 40 minutes, and finish at 170 ° C for 5 minutes.
7) Apply apricot jam 07:32
Strain the apricot jam and mix with the same amount of water.
Use the back of a spoon to spread the jam over the entire surface of the dough.
Remove from the water bath and remove the rough heat with the oven door half open to cool.
Cover the mold with plastic wrap to prevent it from sticking to the surface, and cool in the refrigerator overnight.
8) Serve 09:12
Remove from the mold and apply more apricot jam if you like.
Cut to the desired size with a warm knife.

Point

・ By combining custard and cheese, the richness increases and the texture is smooth.
・ By applying apricot jam to the surface, it has a refreshing flavor.
・ Granulated sugar can be replaced with white sugar.
・ Egg whites used for meringue should be cooled until just before whipping to make them easier to whisk.
・ Lemon skin is not nutritious in texture even if it is not used.
・ When using commercially available lemon juice such as Pokka lemon, add 1 to 2 teaspoons.
・ Apricot jam can be replaced with your favorite jam.