Fluffy Soufflé Cheesecake

Name: Fluffy Soufflé Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 1 packages Cream cheese; 30 grams Granulated sugar; 30 grams Butter; 3 Egg yolks; 100 ml Heavy cream; 5 ml Lemon juice; 1/2 tbsp Rum; 40 grams Cake flour; 3 Egg whites; 50 grams Granulated sugar (for meringue); 1 Apricot jam

cookpad.japan @cookpad_jp

This is a recipe I've been making for over 10 years.

※ If you're using a cake pan with a removable bottom, make sure to cover with aluminum foil to prevent the water from seeping in.
※ If the cake seems to burn too much, continue baking with aluminum foil on top.
※ You can also boil down the apricot jam (for glazing) in a small saucepan. Recipe by sami

This is a recipe I've been making for over 10 years.

cookpad.japan @cookpad_jp

This is a recipe I've been making for over 10 years.

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Ingredients

6 servings

1 packagesCream cheese
30 gramsGranulated sugar
30 gramsButter
3Egg yolks
100 mlHeavy cream
5 mlLemon juice
1/2 tbspRum
40 gramsCake flour
3Egg whites
50 gramsGranulated sugar (for meringue)
1Apricot jam

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Steps

1

Preparation: 1. Bring the cream cheese, butter, egg yolks, and heavy cream to room temperature. 2. Preheat the oven to 150℃ (300℉).
2

In a bowl, add cream cheese and 30 g granulated sugar and mix together with a whisk. Add butter and mix well.
3

Add beaten egg yolks, heavy cream, and continue mixing. Add lemon juice, rum, and mix until the mixture starts to thicken.
4

Pour in the twice sifted cake flour all at once, and stir well with a whisk.
5

Lightly beat the egg whites with a hand mixer at high. Divide the granulated sugar into 3 portions, and whip after each addition.
6

Once the meringue turns silky and it drips off of the whisk a bit when lifted, the whipping is done. ※This is done because if the meringue is whipped excessively, it will cause the surface to crack when baked.
7

Pour 1/3 of the meringue into the mixture from Step 4 with a rubber spatula, and mix well. Pour the rest of the meringue, and fold together gently while spinning the bowl.
8

Once the surface of the batter looks shiny, pour it into a cake pan lined with parchment paper or oiled with sprinkled flour. Tap the pan a few times from about 30 cm above on the countertop to remove big air bubbles.
9

Fill a baking sheet with hot water, and place the cake pan in the center. Bake for 30 minutes in preheated oven at 150℃ (300℉), reduce the temperature to 140℃ (284℉) and bake further for about 30-40 minutes.
10

Take it out of the oven once the surface turns golden brown, and remove from the cake pan once it's completely cool.
11

Mix the apricot jam and 10% of water in a small container and microwave. Once the jam starts to reduce, brush it over the surface while it's still hot.
12

The richness of cheese and the aroma of apricot jam are delicious.