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Souffle cheesecake ｜ Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

クリームチーズ : 200g
卵 : 3個
グラニュー糖 : 70g
薄力粉 : 30g
牛乳 : 50ml
レモン汁 : 大さじ1

Time required

100minutes

Procedure

1) 卵を分ける 01:24
大きいボウルに卵白を入れたら、冷蔵庫で冷やしておく。
2) Make cream cheese dough 01:59
Put the cream cheese that has been returned to room temperature in a bowl and knead it with a rubber spatula. Add egg yolk and mix well with a whisk. After mixing the milk, strain the dough, sift the cake flour and mix well, then cool the dough in the refrigerator.
3) Make meringue 03:56
Start preheating the oven to 200 degrees.
Add granulated sugar and lemon juice to the egg whites and whisk with a hand mixer at high speed for 1 minute and 30 seconds and at low speed for 1 minute.
4) 生地を混ぜ合わせる 05:12
Add 1/3 of the meringue to the cream cheese dough and mix with a whisk. Add another scoop and mix gently so that it contains air. Finally add the remaining meringue and mix gently. On the way, change to a rubber spatula and mix from the bottom of the bowl so that the dough is even.
5) 焼く 06:33
Pour the dough into the mold, flatten the surface, and remove the air. After laying a cloth on the heat-resistant pad, place the mold and pour lukewarm water of 40 to 50 degrees to a height of 2 cm.
Bake in an oven preheated to 200 degrees for 20 minutes. Open the oven for 5 seconds, then lower the temperature to 110 degrees and bake for 60 minutes.
6) 仕上げる 07:52
焼きあがったら型から取り出し完成。

Point

・ The material is the amount of one cake mold with a diameter of 15 cm.
・ When using a mold with a bottom, cover the outside with aluminum foil.
・ Place an oven sheet that matches the shape on the bottom and sides of the mold.
-The oven sheet that can be used repeatedly does not wrinkle, so it finishes beautifully.
・ Eggs can be M size.
・ When using cream cheese immediately after taking it out of the refrigerator, heat it in a microwave oven at 600W for 30-40 seconds to soften it for easier kneading.
・ Be careful not to overheat the cream cheese so that it does not melt.
・ Mix egg yolk with cream cheese to separate it, so mix it gently with a rubber spatula and then switch to a whisk.
・ Rubbing the dough makes it smooth.
・ By adding granulated sugar to egg white from the beginning, it becomes difficult to foam and becomes a soft meringue.
・ Be careful not to whisk the meringue too much, as it may cause the surface to crack or become difficult to mix with the cream cheese dough and prevent it from swelling.
・ Add lemon juice to stabilize the meringue foam.
・ By whipping at low speed, the meringue is finely textured.
・ When mixing the cream cheese dough and the meringue, mix it well the first time, but if you mix it too much the second and third times, it will not swell, so it is good to mix it thoroughly until the white part of the meringue disappears.
-By laying a cloth on the heat-resistant pad, heat is slowly transferred to the fabric, making it less likely to crack.
・ When removing the cake from the baking mold, prepare two plates, place one on top, and turn it over. After removing the oven sheet, place another plate on it and turn it over.
・ You can enjoy a different texture of souffle cheesecake by cooling it in the refrigerator for half a day to a day.
・ Depending on the type of oven, the surface may be easily cracked by the heat from below, so use a top plate or bakeware to block the heat a little.