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.
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.
