SOUFFLÉ CHEESE CAKE
Soufflé cheesecake, also known as Japanese cotton cheesecake, is a delightful dessert that combines the richness of traditional cheesecake with the airy texture of a soufflé. This dessert is characterized by its light and fluffy consistency, which is achieved through a careful balance of whipped egg whites and cream cheese.
🔸Ingredients🔸
200g cream cheese, at room temperature
200ml warm milk
10g of sugar
3 egg yolks
30g cornstarch
3 egg whites
50g of sugar
🔸Preparation🔸
Preheat the oven to 140C/285F. Line the 15 cm/5.9-inch pan with parchment.
Beat cream cheese with sugar, egg yolks and cornstarch. Add the warm milk and beat until smooth.
Separately beat the egg whites gradually adding sugar until soft peaks form.
Add 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.
