Yuzu Berries Souffle Cheesecake

Name: Yuzu Berries Souffle Cheesecake
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: sheet Sponge cake; 4 yolks; 50 ml milk; 40 g melted butter; 4 egg white; 100 g sugar; 110 g cake flour; 1 tsp baking powder; Souffle cheesecake; 250 g Cream cheese; 40 g melted butter; 2 yolks; 10 g sugar; 10 g corn starch; 120 ml hot milk; 1 tsp vanilla; 3 egg white; 50 g sugar; Yuzu syrup; Berries for decoration

Niki @NikiTH

Thailand

Yuzu Berries Souffle Cheesecake

Saved

Ingredients

2 hr

6 servings

sheetSponge cake
4yolks
50 mlmilk
40 gmelted butter
4egg white
100 gsugar
110 gcake flour
1 tspbaking powder
Souffle cheesecake
250 gCream cheese
40 gmelted butter
2yolks
10 gsugar
10 gcorn starch
120 mlhot milk
1 tspvanilla
3egg white
50 gsugar
Yuzu syrup
Berries for decoration

Saved

Steps

2 hr

1

Make sponge cake sheet, beat 4 egg yolks with milk and melted butter
2

Make meringue by beating egg white with sugar until stiff peak is formed.
3

Fold in cake flour and baking powder. Mix well
4

Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper
5

Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside.
6

Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside
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.
8

Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth.
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.
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
11

Top cheesecake with yuzu syrup and berries.