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Ingredient
Yuzu Berries Souffle Cheesecake
Introduce
Ingredient
Food ration :
6 servingsCooking time :
2 hr
sheet
Sponge cake
2
yolks
50 ml
milk
40 g
melted butter
50 g
sugar
110 g
cake flour
1 tsp
baking powder
250 g
Cream cheese
10 g
corn starch
120 ml
hot milk
1 tsp
vanilla
Cooking instructions
* Step 1
Make sponge cake sheet, beat 4 egg yolks with milk and melted butter
* Step 2
Make meringue by beating egg white with sugar until stiff peak is formed.
* Step 3
Fold in cake flour and baking powder. Mix well
* Step 4
Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper
* Step 5
Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside.
* Step 6
Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside
* Step 7
In a sauce pan, mix egg yolks, sugar, corn starch. Add in hot milk slowly. Stir the mixture under low heat until the mixture become thicken.
* Step 8
Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth.
* Step 9
Make meringue by beating egg white and sugar. Fold in meringue into cheesecake batter. Transfer the batter in the mold with sponge cake sheet lined at the bottom. Tap the mold a bit to release air bubble.
* Step 10
Place cake mold in hot water pan. Bake at 160C for 20 min and 130C for 40 min. Cool down the cake at room temperature and keep in the fridge overnight
* Step 11
Top cheesecake with yuzu syrup and berries.
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