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Cheese souffle ｜ & kitchen --And kitchen's recipe transcription

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& kitchen --and kitchen

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Ingredients

Lemon zest : 1/2 piece
Lemon juice : 1/2 piece
Cake flour : 30g
sugar : 40g
milk : 300cc
Cream cheese : 200g
egg yolk : 3 pieces
Egg white : 3 pieces
sugar : 30g
Marmalade jam : 40g
water : 2 tablespoons

Time required

60minutes

Procedure

1) Get ready 00:08
Separate the eggs into yolk and white. Keep the egg whites in the refrigerator.
Lightly scrape the lemon zest and squeeze the juice.
2) Make the dough 01:08
Sift the cake flour into a bowl and add sugar.
Add milk little by little and mix until there are no lumps.
Stir while pouring over medium heat to warm to human skin.
Add cream cheese and melt with residual heat.
Mix 1 egg yolk, lemon zest and fruit juice.
3) Make meringue 03:24
Add sugar to the egg whites in several portions and whisk with a hand mixer until the horns stand.
4) Add meringue to the dough 04:10
Add the meringue to the dough in 3 portions and mix with a whisk.
5) Put in a mold and bake in the oven 05:09
Pour the dough into a mold.
Drop the bottom of the mold onto the table.
Place in an oven preheated to 180 ° C and pour hot water on the top plate.
Bake at 170 ° C for 50 minutes.
After baking, leave it in the oven for 30 minutes.
6) Make a glossy jam and apply 05:59
Mix marmalade jam and water in a heat-resistant container.
Heat in the microwave for 20 seconds.
When it cools, apply it to the surface of the cheesecake and cool it in the refrigerator to complete.

Point

・ Because the cake flour is lumpy, be sure to sift it before adding it.
・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When mixing the meringue with the dough, use a whisk to mix it evenly and neatly.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. Lightly finished by air bubbles.