Soufflé Cheesecake
Directions
- 1Combine milk, butter, and cream cheese in a medium saucepan over medium heat until smooth.
- 2Combine milk, butter, and cream cheese in a medium saucepan over medium heat until smooth.
- 3Combine milk, butter, and cream cheese in a medium saucepan over medium heat until smooth.
- 4Turn off the heat and mix in flour and egg yolks.
- 5Turn off the heat and mix in flour and egg yolks.
- 6Turn off the heat and mix in flour and egg yolks.
- 7Whip egg whites and sugar in a large bowl until stiff peaks form.
- 8Whip egg whites and sugar in a large bowl until stiff peaks form.
- 9Whip egg whites and sugar in a large bowl until stiff peaks form.
- 10Fold both mixes together.
- 11Fold both mixes together.
- 12Fold both mixes together.
- 13Pour the mixture into a 7-inch springform pan lined tall with parchment paper.
- 14Pour the mixture into a 7-inch springform pan lined tall with parchment paper.
- 15Pour the mixture into a 7-inch springform pan lined tall with parchment paper.
- 16Place a pan with water in the bottom rack of the oven.
- 17Place a pan with water in the bottom rack of the oven.
- 18Place a pan with water in the bottom rack of the oven.
- 19Place the cheesecake in the middle rack of the oven.
- 20Place the cheesecake in the middle rack of the oven.
- 21Place the cheesecake in the middle rack of the oven.
- 22Bake at 350°F for 20 minutes.
- 23Bake at 350°F for 20 minutes.
- 24Bake at 350°F for 20 minutes.
- 25Lower the heat to 300°F and bake for an extra 40 minutes.
- 26Lower the heat to 300°F and bake for an extra 40 minutes.
- 27Lower the heat to 300°F and bake for an extra 40 minutes.
- 28Let the cheesecake cool completely at room temperature before slicing.
- 29Let the cheesecake cool completely at room temperature before slicing.
- 30Let the cheesecake cool completely at room temperature before slicing.
Ingredients
- 8 oz cream cheese
- 8 oz cream cheese
- 8 oz cream cheese
- 5 egg yolks
- 5 egg yolks
- 5 egg yolks
- 5 egg whites
- 5 egg whites
- 5 egg whites
- 0.25 cup butter
- 0.25 cup butter
- 0.25 cup butter
- 0.5 cup milk
- 0.5 cup milk
- 0.5 cup milk
- 0.25 cup flour
- 0.25 cup flour
- 0.25 cup flour
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 2 tbsp cornstarch
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
Equipment
sauce panwhisklarge bowlspringform panoven
Tips
- Let the cheesecake cool completely before slicing.
- Store the cheesecake in the fridge.
- Line the springform pan tall with parchment paper to allow the cheesecake to grow like a soufflé.
- Place a pan with water in the bottom rack of the oven for baking.
- Bake at 350°F for 20 minutes, then lower heat to 300°F and bake for an additional 40 minutes.
- The texture is like eating a cloud, perfectly bouncy and soft