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Souffle cheesecake | Transcription of Kikonohito's recipe

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Kikonohito

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Number of Videos: 249本

Ingredients

Cream cheese : 200g
egg yolk : 2 pieces
sugar : 3 tbsp
flour : 2 tablespoons
lemon juice : 1 tablespoon
milk : 100ml
Egg white (for meringue) : 2 pieces
Sugar (for meringue) : 1 tablespoon
butter : a little

Time required

70minutes

Procedure

1) Make cheese liquid 00:02
Put cream cheese in a bowl and knead with a rubber spatula to smooth.
Add egg yolk, sugar, sifted flour, and lemon juice in that order, and mix well each time.
Add milk in several portions and mix well each time.
2) Prepare the mold 02:34
Prepare a heat-resistant container and apply butter to the entire inside.
3) Make meringue 02:46
Put egg whites in a bowl and whisk lightly with a hand mixer.
Add sugar and whisk until horns stand.
4) Finish the dough 03:13
Add the meringue to 1 cheese solution and mix.
5) Steam 03:30
Pour the dough into the mold.
Pour hot water into a frying pan, bring to a boil, and lay kitchen paper on the bottom.
Place the dough-filled molds side by side, cover and cook over low heat for 40 minutes.
Turn off the heat and leave it as it is for 20 minutes.
Move the lid to let the steam escape and remove the rough heat.
Refrigerate overnight.

Point

・ Idea recipe made with a frying pan.
・ Cream cheese is easy to mix if it is returned to room temperature.
・ Egg whites are easy to whisk if they are chilled in the refrigerator.
・ If you eat it as a container, you do not need to apply butter to the inside of the container.
・ Do not open the lid during steaming.
・ Put a bamboo skewer on the finish and check the degree of baking.
・ Cooling time is not included in the required time.