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Cheesecake (souffle cheesecake) | Recipe transcription of Shinomoko's kitchen

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Shinomoko's kitchen

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Ingredients

Cream cheese : 100g
砂糖 : 60g
卵 : 2個

Time required

30minutes

Procedure

1) Get ready 00:37
Place a parchment paper inside the mold.
Wrap aluminum foil on the outside.
2) Mix cream cheese 01:33
Put the cream cheese that has been returned to room temperature in a bowl and knead until it becomes soft.
Divide the egg into yolk and egg white, put the yolk in a bowl of cream cheese and the egg white in another bowl.
3) Make meringue 02:49
Whisk egg whites with a hand mixer.
When it turns white, add sugar in 2 to 3 portions and whisk until horns are formed.
Switch to low speed and whisk for 3 minutes while calming the bubbles.
4) 2と3を混ぜる 04:00
2のクリームチーズと卵黄をハンドミキサーでよく混ぜる。
3回に分けてメレンゲを加え、ゴムベラで切るように混ぜる。
5) Bake in a water bath in the oven 04:56
Pour 4 into the mold and level the surface.
Place it on the top plate and put it in the oven, then pour about 1 cm of hot water.
Bake in an oven preheated at 160 ° C for 40-50 minutes.
6) 仕上げる 05:51
途中焦げそうならアルミホイルを被せるか温度を下げる。
焼き上がったらオーブンの扉を開けて30分ほど冷ます。
粗熱がとれたら型から外し、冷蔵庫で冷やして完成。

Point

-The mold is a round shape with a diameter of 12 cm.
・ The reason for wrapping aluminum foil around the mold is to bake it in hot water.
・ If the cream cheese is hard, heat it in the microwave for 10 to 20 seconds.
・ Granulated sugar is recommended as the sugar to be used.
・ When combining meringue and cream cheese, the trick is to insert a spatula vertically so as not to crush the bubbles, and mix it by cutting.
・ It is dangerous to pour hot water on the top plate before putting it in the oven. Put it in the oven and then pour hot water.
・ When baked, apply jam to the surface to make it glossy.
・ Prevents deflation due to sudden temperature changes by removing the rough heat in the oven for a while after baking.