Souffle Cheesecake

Name: Souffle Cheesecake
Ingredients: 350 g cream cheese; 100 g butter, softened; 4 large eggs, separated; 110 g sugar; 45 ml lemon juice; 40 g cake flour, siffed; 80 ml warm milk

7 ingredients

9 steps

Ingredients

350 g cream cheese
100 g butter, softened
4 large eggs, separated
110 g sugar
45 ml lemon juice
40 g cake flour, siffed
80 ml warm milk

Directions

1

Preheat oven to 170°C.
2

Butter the cake pan.
3

In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
4

In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
5

Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
6

Put the batter into the cakepan, smooth the top.
7

Bake in water bath, about 70 minutes, or until a tester come out clean.
8

You must take the cakep an away immediately when you take the cake out from oven.
9

Serve when it's hot,with fruit coulis.