SOUFFLÉ CHEESE CAKE
Soufflé cheesecake is a delightful and airy dessert that captivates the taste buds with its light, fluffy texture and rich, creamy flavor. This Japanese-inspired treat is characterized by its impressive rise during baking, creating a soufflé-like appearance.
Ingredients:
200g cream cheese, at room temperature
200ml warm milk
10g sugar
3 egg yolks
30g cornstarch
3 egg whites
50g sugar
key to its ethereal consistency lies in the incorporation of whipped egg whites, which add a voluminous and spongy quality to the cheesecake.
Preparation:
Preheat the oven to 140C/285F. Line the 15 cm/5.9 inch pan with parchment.
Beat the cream cheese with sugar, egg yolks and cornstarch.
Add the warm milk and beat until smooth.
Beat the egg whites separately, gradually adding sugar until soft peaks form.
Fold the egg white into the cream cheese mixture, trying to leave as much air as possible.
Pour into the pan and bake for 50 minutes. Let cool completely before serving.
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