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Soft-boiled souffle cheesecake | Coris Cooking Channel's recipe transcription

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Ingredients

Cream cheese : 200g
White wine : 14g
Egg yolk (medium size) : 2 pieces
Granulated sugar : 27g
Cornstarch : 12g
milk : 120g
Unsalted butter : 40g
Egg white (medium size) : 2 pieces
Granulated sugar : 34g
Oreo : 9 sheets
Unsalted butter (for Oreo dough) : 30g

Time required

50minutes

Procedure

1) Make oreo dough 00:18
Crush the oleo into small pieces, melt it and mix it with butter to make the oleo dough. Spread the roasted paper on a 15 cm sponge cake and spread the Oreo dough. Wrap the bottom of the mold in aluminum foil and put it in the refrigerator to cool.
2) Smooth cream cheese 00:41
Put the cream cheese in a bowl, heat it in the microwave at 500W for 20 seconds, and mix well with a rubber spatula to make it smooth. When smooth, add white wine and mix until smooth.
3) Whisk the dough 01:53
Add granulated sugar and cornstarch to the egg yolk, mix with a whipper, and whisk until whitish.
4) Make and add milk butter 02:23
Heat the milk and butter while mixing with a rubber spatula over medium heat, turn off the heat when it boils, add about 1/4 to 1/3 to the dough, and mix with a whipper. Once mixed, add the rest and mix. Return to the hand pan while straining with a colander.
5) To heat 02:56
Heat on low heat, rub the bottom of the pot with a rubber spatula, mix and heat in a figure eight shape. When it hardens a little from the bottom, turn off the heat and mix with a whipper to make it smooth and even.
6) Mix with cream cheese 03:49
First add about 1/4 of the cream cheese and mix well with a rubber spatula, then add the rest and mix with a rubber spatula. Wrap it so that the surface does not dry out.
7) Make meringue 04:29
Add granulated sugar (34g) to the beaten egg whites in two portions and whisk to make meringue. If it foams well, adjust the texture at low speed for 1 minute.
8) Add meringue and mix 05:20
First, add about 1/4 of the meringue and mix lightly with a whipper. After mixing, add the rest and mix lightly with a whipper. When about 90% is mixed, switch to a rubber spatula and mix carefully.
9) Pour into a mold and bake in the oven 06:16
Pour the dough into a mold lined with Oreo dough, prepare the surface, place it on the top plate, pour hot water at about 40 ° C over the top plate, and bake in an oven preheated to 180 ° C for about 25 minutes.
10) Preheat 07:00
After baking for 25 minutes, open the oven door, close it immediately, turn off the oven, leave it for 15 minutes, and cool it at room temperature. When it cools, put it in a bag so that it will not dry, put it in the refrigerator, and let it cool for at least 4 hours. When it gets cold, take it out of the mold and it's done.

Point

・ If the oleo is crushed roughly or if it is laid on the bottom with a large gap, the dough may leak from that part when the dough is put in, so be careful.
・ For cream cheese, heat the cold cheese that has just been taken out of the refrigerator in the microwave. Alternatively, you can bring the cream cheese to room temperature in advance to make it smooth.
・ By whipping the yolk well and letting it contain air, it is possible to prevent the yolk from catching fire and becoming lumpy when hot milk is added.
・ Egg yolks tend to dry and become lumpy, so clean the yolks on the edge of the bowl with a rubber spatula.