Just These Ingredients! Souffle Cheesecake

Name: Just These Ingredients! Souffle Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 1 box Cream cheese; 1 pack Plain yogurt; 80 grams Sugar; 3 large Eggs (separate into yolks and whites); 30 grams Cake flour

cookpad.japan @cookpad_jp

I wanted to come up with a tangy cheesecake recipe that doesn't require sour cream. It is so fluffy without heavy cream.

Drain the yogurt well. If you make a nice stiff meringue, it will not deflate when mixing into the batter so the cake will end up fluffy. Baking time will differ on your oven. Recipe by Pochinu

I wanted to come up with a tangy cheesecake recipe that doesn't require sour cream. It is so fluffy without heavy cream.

Drain the yogurt well. If you make a nice stiff meringue, it will not deflate when mixing into the batter so the cake will end up fluffy. Baking time will differ on your oven. Recipe by Pochinu

cookpad.japan @cookpad_jp

I wanted to come up with a tangy cheesecake recipe that doesn't require sour cream. It is so fluffy without heavy cream.

Drain the yogurt well. If you make a nice stiff meringue, it will not deflate when mixing into the batter so the cake will end up fluffy. Baking time will differ on your oven. Recipe by Pochinu

I wanted to come up with a tangy cheesecake recipe that doesn't require sour cream. It is so fluffy without heavy cream.

Drain the yogurt well. If you make a nice stiff meringue, it will not deflate when mixing into the batter so the cake will end up fluffy. Baking time will differ on your oven. Recipe by Pochinu

Saved

Ingredients

6 servings

1 boxCream cheese
1pack Plain yogurt
80 gramsSugar
3 largeEggs (separate into yolks and whites)
30 gramsCake flour

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Steps

1

Drain the yogurt well using a cheesecloth on a strainer. Chill in the refrigerator if draining overnight.
2

Mix cream cheese, egg yolk, half of the sugar (40 g), and the strained yogurt in a food processor.
3

When smooth, add cake flower and mix for a little bit (do not mix too much).
4

Whisk the egg whites and the rest of the sugar on high. You can use a hand held mixer. Whisk until fluffy peak form.
5

Put the mixture from Step 3 into a bowl, and add 1/3 of meringue and mix with a spatula (try not to break the meringue).
6

Mix the rest of the meringue in two separate times just like Step 5.
7

Line the bottom and side of the mold with parchment paper.
8

Bake 45 minutes in a 160°C preheated oven. Use the steam function if available. If not, bake in a hot water bath.
9

When finished, check the doneness by inserting a skewer. It is ready if the skewer comes out clean. Bake for longer if batter still sticks on the skewer.
10

When cooled, take it out of the mold by inserting a knife along the side. Slice and enjoy!