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Soufflé Cheese Cake Recipe |
Ingredients |
- 250g cream cheese
- 50g caster sugar
- 80g butter
- 3 eggs with yolks and whites separated
- 20ml fresh cream
- 1 tsp vanilla essence
- 2 tbsp lemon juice
- 40g plain flour
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Direction
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- Grease an 8" cake tin and preheat the oven at temperature of 180°C.
- Chop the cream cheese into cubes in a medium mixing bowl and double boil until cream cheese has softened.
- When the cream cheese has softened, beat it until lightly creamy.
- Add in about half of the 60g caster sugar into the cream cheese until the sugar has dissolved.
- In a another mixing bowl, beat the butter until creamy. Set aside.
- Stir the butter mixture into the beaten cream cheese and blend evenly.
- Add an egg yolk one at a time into the mixture from Step 6 and continue stirring until all egg yolks have fully blended.
- Proceed to add in fresh cream slowly into the cheese mixture together with vanilla essence and lemon juice.
- In order to make meringue, beat the egg whites and the remaining caster sugar in another mixing bowl until soft peaks are formed. Set aside.
- Fold sifted plain flour slowly into cream cheese mixture evenly.
- Slowly mix meringue into the cheese mixture and stir evenly.
- Pour the cheese batter into the greased 8" cake tin and steam bake in the preheated oven for about an hour.
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