Soufflé Cheesecake
Ingredients: Cream Cheese, Sour Cream, Unsalted Butter, Egg Yolks, Cake Flour · 120 min cook time · 250kcal · $4.80
Ingredients
100g Cream Cheese, 30g Sour Cream, 20g Unsalted Butter, 2ea Egg Yolks, 20g Cake Flour, 100ml Milk, 0.5tsp Vanilla Extract, 2ea Egg Whites, 40g Sugar, 1to taste Apricot Jam diluted with rum, 1to taste Icing Sugar, 1to taste Grated Lemon Zest
Instructions
1. Grease the side of the cake pan with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake.
2. Place a piece of parchment paper, cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
3. Bring the cream cheese, sour cream, and butter to room temperature and combine them in a bowl with a balloon whisk.
4. Add one egg yolk and mix thoroughly. Then, add the other egg yolk and mix.
5. Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
6. Add the milk a little at a time and mix thoroughly.
7. Add the vanilla extract and mix.
8. Sieve the mixture into a bowl.
9. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in three steps and beat the egg white for a total of 1.5 to 2 minutes. Avoid over-beating, otherwise it will be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
10. Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
11. Add one-third of the meringue to the egg yolk mixture. Mix thoroughly. At this stage, you don't need to worry about breaking the foam.
12. Add another one-third of the meringue. This time, gently mix and avoid breaking the foam.
13. Place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
14. Pour the batter into the pan and place it into a deep tray. The pan has a removable bottom, so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake.
15. Slash the batter with a spatula to remove any air bubbles.
16. Pour hot water into the tray about 2cm (0.8") deep.
17. Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (302°F) and bake for additional 40 to 50 minutes.
18. Pierce the cake with a bamboo stick. If the stick is clean, it is ready.
19. Remove and place the cake pan onto a cooling rack. Let it sit to cool, and then chill the cake in the fridge for over 2 hours.
20. Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake.
21. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board.
22. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
23. Place the soufflé cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
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