Japanese Soufflé Cheesecake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs 20 mins |
| Total Time | 7 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cream cheese
- 100 g milk
- 50 g butter
- 6 egg (s)
- 2 tablespoon lemon juice
- 160 g suar
- 1 packet vanilla sugar
- 60 g flour
- 20 g cornstarch
- 1 pinch (s) salt
- 3 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° top and bottom heat. Fill a deep baking sheet with water and put it in the oven. The water in the tray should be at least 2 cm high.
- Butter a 26 springform pan, line with baking paper and butter again. It is important to leave the baking paper around 5 cm higher on the edge of the pan so that a kind of house can be built for the cake. Double-wrap the lower part of the mold with aluminum foil to prevent water from getting on the dough. Backing foil is particularly suitable for this, as it is larger and fits completely around the shape.
- Heat the milk and butter and let the cream cheese melt in it over a low heat. Mix everything well. Separate the eggs and fold in the yolks along with the flour and starch. Strain the mixture through a sieve.
- Briefly whip the egg white with the pinch of salt. Add the sugar, vanilla sugar and lemon juice and continue beating until the sugar has dissolved and the mixture is very stiff. Beat again for about 1 minute at the lowest setting to get a particularly fine-pored egg white.
- Now carefully lift the egg whites under the cheese mixture with a spatula, making sure that the dough is as homogeneous as possible without losing its airiness. Pour the dough into the mold, cover with aluminum foil and place in the tray filled with water.
- Bake the cake for 70 minutes, then remove the aluminum foil and bake for another 5 - 10 minutes until it has taken on a little color. Turn off the stove but leave the ventilation on. Open the oven door ajar after 10 minutes and leave the cake, including ventilation, in the oven for at least another 30 minutes, preferably 1 hour. This is extremely important so that it doesn`t tear or collapse.
- Now remove the edge of the springform pan and the baking paper. Cover a suitable cake plate with some cling film and turn the cake out onto it. Leave to cool in the refrigerator for at least 4 hours, or better overnight.
- Use the cling film to remove the cake from the plate and turn it over again. Heat 3 tablespoons of apricot jam, if necessary pass through a sieve and coat the cake with it.
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