Souffle Cheesecake

Recipe by marcus wang
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 170°C.
  • Butter the cake pan.
  • 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.
  • In a large bowl with an electric mixer, beat together egg white and sugar until fluffy.
  • Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX).
  • Put the batter into the cakepan, smooth the top.
  • Bake in water bath, about 70 minutes, or until a tester come out clean.
  • You must take the cakep an away immediately when you take the cake out from oven.
  • Serve when it's hot,with fruit coulis.