I baked a moist and fluffy soufflé cheesecake in a casting pan. It’s winter, so you can eat it warm for a long time by roasting it in a well-heated pan to keep it warm. Butter the pan and coat it with sugar so it comes off neatly without sticking. And butter and sugar enhance the flavor of the cake, making it even more delicious. When baking soufflé cake, if you bake it at a high temperature at first and then lower the temperature to cook it, the top will not crack and it will be baked beautifully. I think it was better because it was full of the flavor of the cheese by adding a lot of cream cheese.
▶Mold size: 18cm
150g Cream cheese
2 Egg yolks
2g Vanilla extract
15g Cake flour
5g Corn starch
2 Egg whites
3g Lemon juice
1. Soften the cream cheese with a hot water bath, add egg yolk and vanilla extract, mix, then add soft flour and cornstarch and mix.
2. Add lemon juice to cold egg whites and whip. When large bubbles appear, divide sugar into 3 portions and whip at high speed until soft horns form, and then clear the bubbles at low speed for 1 to 2 minutes.
3. Divide the meringue into the yolk dough 3 times and mix.
4. Apply unsalted butter, pour the dough into a mold covered with sugar, place it on a pan of hot water and bake in an oven preheated to 190 degrees for 12 minutes, then lower the temperature to 150 degrees and bake for another 25 minutes.