How to make Souffle Cheesecake

Name: Souffle Cheesecake
Prep time: 70 min
Cook time: 70 min
Total time: 140 min
Yield: 6
Cuisine: Korean
Ingredients: 250g Cream cheese; 60g Sugar; 60g Egg yolk; 100g Plain Yogurt; 35g Lemon juice; Vanilla extract; 45g plain flour; 90g Egg whites; 30g Sugar

by Cooking Tree 2022-07-24

written by Cooking Tree 2022-07-24

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Cooking Tree is serving you a delectable recipe for Souffle Cheesecake, and we’ll show you how to prepare it from scratch.

I made a yogurt souffle cheesecake that is more moist than regular cheesecake~ It’s soft because it’s baked with the steam method, and it’s nice that it doesn’t feel greasy by adding yogurt!

I think it’s the most delicious cheesecake I’ve ever made. It tastes better when eaten cold. If you eat it after a day or so, it is aged and tastes even better! Have fun watching it~♬

*Cream cheese, Yoplait, and eggs at room temperature for at least 1 hour

Mold size : Circle 16 cm

Follow along with the 📝 recipes below👇🏾👇🏾

Souffle Cheesecake
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Rating: 5.0/5
( 87 voted )

Serves: 6 Prep Time: 70 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

250g Cream cheese
60g Sugar
60g Egg yolk
100g Plain Yogurt
35g Lemon juice
Vanilla extract
45g plain flour
90g Egg whites
30g Sugar

Instructions

Put cream cheese in a bowl and loosen gently, add sugar and mix to make a soft creamy state.
Add egg yolk and mix, then add plain yogurt + lemon juice + vanilla extract and mix.
Sift the wheat flour and mix evenly.
Put egg white and 1/2 sugar in a bowl, and when the whites turn white and bubbles start to rise, add the rest of the sugar in 2-3 batches.
Whip it until the tip of the foam is sharp and bends gently forward, it's ok!
Divide the meringue into the cream cheese dough in 3 batches and mix the dough from bottom to top.
Pour the dough into a circular mold lined with parchment paper and hit the bottom 2-3 times to make the dough even.
Place the mold on another oven pan filled with hot water and bake in an oven preheated to 160 degrees for 50 to 70 minutes. When you poke the middle of the dough and the tip of the skewer is slightly wet, take it out and let it cool.

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