Custard Souffle Cheesecake Recipe

Name: Custard Souffle Cheesecake
Prep time: 55 min
Cook time: 60 min
Total time: 115 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Egg yolks; 20g Sugar; 20g Corn starch; 200g Warm milk; 5g Vanilla bean paste; 20g Unsalted butter; 200g Cream cheese; 10g Lemon juice; 10g Cake flour; 3 Egg whites; 50g Sugar; Apricot jam

by Cooking Tree 2020-05-12

written by Cooking Tree Published: 2020-05-12Updated: 2022-05-16

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We made a moist, souffle cheesecake with a soft texture that melts.
This time, I made custard cream and mixed it with cream cheese.

After baking the cake, cooling it in the oven, and chilling it in the refrigerator, I think you can enjoy the right taste

The cake is soft, so be careful when moving or taking it out, but if you want to make it more stable, you can also put Genuise underneath and bake it

I finished applying apricot jam on the top, but it seems to make it shiny and shiny ~
The custard taste was so great that it was so delicious that I didn’t feel like it.

Custard Souffle Cheesecake
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Rating: 3.6/5
( 5 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks
20g Sugar
20g Corn starch 
200g Warm milk
5g Vanilla bean paste
20g Unsalted butter

200g Cream cheese
10g Lemon juice
10g Cake flour

3 Egg whites
50g Sugar

Apricot jam

Instructions

Mix egg yolk and sugar in a saucepan, add corn starch, mix, add warm milk and vanilla bean paste and mix.
Place on low heat, stir until thick, boil, remove from pan, add unsalted butter and mix.
Gently loosen the cream cheese, sift the flour, add lemon juice, mix (2), and mix.
Whip the egg white and, when a large bubble comes up, divide the sugar into 3 times and whip it to make a meringue with horns.
Divide the meringue into the dough twice and mix it, then pour the Teflon sheet over the mold and flatten it.
Place a pan of dough on a pan of hot water and bake it in an oven at 150 degrees (160 degrees, 20 minutes preheat) for 60 minutes, cool in the oven and cool in the refrigerator.
Remove the cooled cake from the mold and apply apricot jam on the top.

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