I baked a soft and moist orange soufflé cheesecake The fresh taste of orange peel mixed with milk and orange juice, really delicious. I think it has a moister and softer feel than a soufflé cheesecake. The condition of the meringue is most important for the soufflé cheesecake, so beat it until the horns are really soft to make the dough soft. Each oven has very different specifications, so I think you should adjust and see the condition of the cake depending on the oven you are using. I bake it by opening the oven door for about 10 seconds every 15 minutes to release the steam inside. While baking, the top may crack slightly but does not affect the taste, eating while hot will find the cake moist and soft. I think you will feel the flavor of the cheese more deeply if you eat it cold and keep it in the fridge for about a day.
40g hot milk
150g cream cheese
40 g unsalted butter
3 egg yolks
2g vanilla extract
30g orange juice
25g soft flour
3 egg whites
1. Add orange peel to hot milk and mix well.
2. Place a bowl of cream cheese and unsalted butter over a saucepan of hot water, strain the milk and orange zest through a sieve and mix until melted.
3. Remove from the pot, add egg yolk and vanilla, mix well, then add orange juice and mix well.
4. Sift in flour and corn starch, mix well.
5. When the cold egg whites form large bubbles, divide the sugar into 2 or 3 times and beat until soft horny meringues are formed.
6. Divide the meringue into the dough into 3 parts, mix well, pour into a 16cm mold, place in a pot of hot water, bake in a preheated 150 degree oven for about 30 minutes, lower the temperature to 110 degrees, and bake for 30 minute. Bake for 1-2 minutes more at 150 degrees to color the top.