This soufflé Cheesecake has an impressive fluffy and light texture with an amazing taste. Start by sifting cake flour through a sieve, place it in a small bowl then add sugar. The sugar will help the flour from lumping in the batter, lightly whisk them and set them aside. Into a saucepan, add 130 grams of cream cheese, 40 grams of butter and 50 ml of milk then warm it over low heat until the cream cheese and butter starts to melt. Turn the heat off and mix with a hand whisk until you have a smooth consistency.
Separate three egg whites from the yolks then add the egg yolks into the cream cheese-butter mix. Pour the egg whites into a large mixing bowl and put it in the fridge to chill. Whisk until the egg yolks and are incorporated into the mixture then add 10ml of lemon juice, mix it once more then add in the sifted flour. Stir the flour in until smooth with no lumps then strain( Pour the batter through a sieve into another bowl) to get a fine batter.
Bring the egg whites that you had set to chill and start beating them on high speed until it starts to form then add 55 grams of sugar in three additions. Beat well after each addition before adding the next batch. Beat until it reaches a soft peak, do not overbeat the meringue. Fold a third of the meringue into the cream cheese mixture with a whisk and mix it in carefully. Just try not to overmix.
Repeat with the remaining batter, folding it in until well, at this point, use a spatula to scrape the bottom and sides. Prepare a removable bottom pan by lining the bottom and sides with parchment paper then wrap with an aluminium foil to prevent water from getting into the pan.
Place the cake pan in a rectangle tray then pour the batter into the pan and hot water into the tray about 2 cm deep. Bake the cake in the water bath at 150C for 30 minutes then reduce the temperature to 110C and bake for an additional 30 minutes then increase the temperature to 150C for about 5 minutes to brown the top.
Once baked, immediately remove the cake from the pan onto a serving plate and serve. You can give it a few minutes to cool down then dust with powdered sugar and serve. This is the most fluffy and jiggly cheesecake you will ever bake. Enjoy.
- 40g cake flour
- 15g sugar
- 130g cream cheese
- 40g butter
- 50ml milk
- 3 egg yolks
- 10ml lemon juice
- 3 egg whites (measure 100g)
- 55g sugar