SOUFFLE CHEESECAKE
I'm a pastry chef in an international hotel in China. I often get new ideas of desserts from "recipezaar". These recipes are not very professional, but very interesting. Our guests like these desserts very much. "Souffle Cheese Cake" is a good recipe, made myself. When I made this cake in first time in 2001, our executive chef (a French) said: "Fantastic!"
Provided by marcus wang
Categories Cheesecake
Time 1h40m
Yield 1 8inch cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 364.5, Fat 28.2, SaturatedFat 17, Cholesterol 182, Sodium 241.1, Carbohydrate 21.5, Fiber 0.1, Sugar 14.2, Protein 7.5
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