Soufflé Cheesecake

How to make it

1. 1

   Set up the oven and water bath

   Pour lukewarm water into a deep baking tray and preheat the oven to 450°F (230°C). Line the inside of the soufflé pan with a Teflon sheet.

   · Set it up so that none of the water from the bath can get inside the pan.

2. 2

   Prepare the base

   If you are using a sponge cake layer, cut it 1cm thick and fit it to the bottom of the pan. If you are using a cookie crust, crush 11.3 oz of cookies fine, mix them with 4.9 oz of melted butter, and press the mixture firmly into the bottom of the pan.

   · Press the cookie crust down with no gaps, or the batter will seep underneath it.

3. 3

   Make the cheese batter

   Mix 1.9 lb of cream cheese and 3.5 oz of butter together until soft. Add 8 egg yolks and mix until no lumps are left, then add 130 ml of plain yogurt. Sift in 3.5 oz of cake flour, add 200 ml of milk, and mix until smooth.

   · Have the ingredients at room temperature and the batter comes together evenly.

4. 4

   Make the meringue

   Loosen 8 egg whites and add 9.5 oz of sugar in 3 to 4 additions, whipping to a meringue about 80% of the way up.

   · A soft peak that bends slightly at the tip is what you want.

5. 5

   Fold the batters together

   Add the meringue to the cheese batter in 3 to 4 additions, folding lightly so the air does not collapse.

   · Mix the first addition in thoroughly to match the densities, then fold the rest in with a spatula.

6. 6

   Fill the pans

   Divide the finished batter among the prepared pans and level the tops.

   · Tap the pans lightly to knock out any large air bubbles.

7. 7

   Bake in the water bath

   Set the pans on the preheated tray and bake them in the water bath at 425°F (220°C) for about 40 minutes.

   · Ovens differ, so judge by the color on top and the wobble at the center.

8. 8

   Cool

   Take the baked soufflé out, let it cool thoroughly, then settle it in the refrigerator for about a day — the crumb turns softer and the flavors come together.

   · Unmold it only after it has cooled all the way down.

9. 9

   Make the topping cream

   Loosen 3.5 oz of cream cheese until soft and mix in 1.4 oz of sugar and 1.4 oz of condensed milk. Whip 1.3 lb of heavy cream, fold it lightly into the cream cheese mixture, and decorate the finished soufflé with it as you like.

   · Have the heavy cream cold.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the water bath evaporates too quickly, top it up with hot water.
• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.