I made a mini cheesecake by baking moist soufflé cheese in a muffin pan. You can bake it big, but this time I baked it small, easy to eat and very convenient to store. Baked by steaming method at low temperature, the cake is soft and light in color, creating a pleasant feeling. The top of the soufflé can easily crack when baking in the oven, so it’s a good idea to leave the oven door open for a while to allow steam to escape during baking. I deflate every 10 minutes, every 15 minutes and every 20 minutes to see the condition of the cake. If you eat the cheesecake after it has cooled to room temperature and then chilled in the refrigerator, you can experience the richer flavor of the cheese and a much better taste. I put some apricot jam on top, it looks more appetizing and I like it to add a bit of sweet and sour taste.

Ingredient

110 g cream cheese

40 g unsalted butter

75g milk

3 egg yolks

3g vanilla extract

5g lemon juice

30g soft flour

10g cornstarch

3 egg whites

60g sugar

Recipe

1. Mix cream cheese, unsalted butter, and milk in a double boiler until melted, then add egg yolks, vanilla extract and lemon juice and mix well.

2. Sift flour and cornstarch, mix well.

3. Beat the egg whites, when frothy, divide the sugar into 3 times and beat to form a meringue with a soft horny layer.

4. Divide the meringue into the egg yolk batter 3 times, mix well, pour into muffin molds lined with parchment cups, fold in air bubbles.

5. Place the batter pan on top of a pan filled with hot water and bake in a preheated oven at 120 degrees for about 25 minutes.

6. Let cool at room temperature then put in the fridge, then spread apricot jam on top.