Jiggly Soufflé Cheesecake

I have tried many recipes for the 'cheesecake that jiggles', but of course, I have miserably failed all of them. They were either under-baked, too egg-y, burnt, deflated/sunken or did not jiggle at all. Buuuuuuut~! The baking lords have heard my prayers & made me stumble upon this amazing recipe by Michael Lim.

Mochi._.Tato @cook_21055145

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Ingredients

takes 112.2 min

Serves 1 or 2 s

60 gmilk (I used whole milk)
140 gcream cheese (I used the brick kind)
40 gunsalted butter
50 gplain flour (or all-purpose), sifted
15 gcornstarch, sifted
5eggs*(each weighs 57~60g, with shell)_(I used large eggs)
100 gcaster sugar

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Steps

takes 112.2 min

1

Mold size:
In centimeters,
Diameter 18cm, Height 7.5cm
In inches,
Diameter 7 inch, Height 3 inch
·Grease bottom & sides of the pan &
Line the bottom with parchment.
2

·Place a tray (2 inches wider than mold) in the oven, on the bottom rack. Fill tray with room temp water, up to 1cm high.
·Preheat oven to 120°c*(takes about 15~20 minutes).
!!REALLY IMPORTANT!!
- Use Top & Bottom heating with NO Fan.*(For best results)
3

·[Egg Yolk Batter]
- In a saucepan, pour in the milk. Add in the cream cheese & butter. Place over low heat & melt together, stirring with a whisk. *Just until smooth (thin soup-like).*
4

When everything is melted & combined, turn off the heat before it reaches simmering/boiling point. Take pot off heat & onto counter top, above a folded towel.
- Add in the pre-sifted flour & cornstarch onto the cream cheese mixture. Whisk in quickly while mixture is hot. Keep stirring until mixture is smooth, thickened & well combined.
5

Add in the yolks & whisk in quickly. Stir until smooth & combined. Set aside.
6

·[Meringue]
- In another bowl, whip up the egg whites on med-high speed.
- Tilt the bowl & keep the mixer in place.
Whip until beer foam forms on the surface*(30 secs).
Put down the bowl & add in a third of the sugar while whipping.
7

Tilt the bowl again & keep whipping until foam starts to get glossy*(20 secs). Add another third of sugar while whipping.
8

Tilt the bowl again & keep whipping until bubbles get even tinier & less*(20 secs). Add last third of sugar while whipping.
- Then keep whipping until glossy & jiggly soft peaks.
9

·[Complete Batter]
- Add in a third (1 big dollop) of meringue to the egg yolk batter.
Stir in slowly, in a circular motion. Start from top, then slowly reach the bottom. Stir until white streaks no longer appear.
*(Drop forms fast ribbons)*
10

Transfer to a larger bowl & Add in another third of the meringue. Stir in slowly, in a circular motion. Start from top, then slowly reach the bottom. Stir until white streaks no longer appear.
*(Drop forms moderate ribbons)*
11

Add in the last third of the meringue to the complete batter. Stir in slowly, in a circular motion. Start from top, then slowly reach the bottom. Stir until white streaks no longer appear.
*(Drop forms slow ribbons)*
12

Do Not Overmix, mix just until well combined.*

- Scrape the bottom & sides of the bowl twice.
- And fold the batter about 5 times. That's it.
13

Pour into a greased, bottom-lined mold. Draw a swirl, going in & out, once in the batter with a skewer. Tap 3 times, rotating the bowl after each time.
14

Place mold into preheated oven & onto the middle of the waterbath *(previously placed in the oven)*.
15

B a k i n g M e t h o d :
·Bake at 120°c for 20 minutes.
After 20 mins, Keep the door closed but increase oven temp to 150°c & continue baking for 15 minutes.
16

·After 15 mins, open the oven door all the way for 10 seconds. Then immediately close back up & decrease oven temp all the way to 100°c & continue baking for 40 minutes more.
17

·After 40 mins, turn off the oven. Open the door all the way, then close back up. Let the cake cool inside the oven for 10 minutes.
18

·Then take mold out from the oven.
Tilt the pan & gently tap on counter. Rotate & repeat tilted taps 7 more times. *(so that it's easier to remove the cake)*
19

·Place a clean parchment & inverted plate on top of the mold.
   Flip & remove mold & used parchment carefully.
   Place a nice clean plate, inverted, on the flipped cake.
   Flip back right-side up.
20

·You can either eat it right away while hot, so it's soft.
Or refrigerate a few hours & eat while cold, so it's more flavorful..
Tada!! (* ≧ ▽ ≦) ﾉ