This is sami-chan's recipe for a perfectly fluffy and creamy soufflé cheesecake! The apricot jam glaze on top just takes it to the next level ♡
Ingredients
6 servings- Cream cheese1 package (200–225g)
- Butter30g
- Egg yolks3
- Heavy cream100ml
- Egg whites3
- ★Granulated sugar30g
- ★Lemon juice5cc
- ★Rum1/2 tbsp
- ★Cake flour40g
- ★Granulated sugar (for meringue)50g
- ★Apricot jamto taste
Directions
120 min- 1
Bring the cream cheese (200–225g), butter (30g), egg yolks (3), and heavy cream (100ml) to room temperature. Preheat the oven to 150℃.
- 2
In a bowl, combine the cream cheese (200–225g) and ★granulated sugar (30g), and mix with a whisk until smooth. Add the butter (30g) and mix well.
- 3
Add the egg yolks (3) and heavy cream (100ml) and mix. Add ★lemon juice (5cc) and ★rum (1/2 tbsp), and mix until the batter flows slowly off a spoon.
- 4
Sift the ★cake flour (40g) twice, then add it all at once. Mix thoroughly with a whisk.
- 5
Beat the egg whites (3) on high speed with a hand mixer until lightly foamy, then add the ★granulated sugar for meringue (50g) in 3 additions, continuing to whip into a meringue.
- 6
The meringue is ready when it has a silky sheen and falls slowly from the whisk. Be careful not to over-beat, as this can cause the surface to crack during baking.
- 7
Add 1/3 of the meringue to the batter using a rubber spatula and mix thoroughly. Add the remaining meringue all at once and fold gently while rotating the bowl.
- 8
Once the batter has a glossy sheen, pour it into a prepared pan lined with parchment paper or greased and dusted with ★cake flour. Drop the pan from about 30cm a few times to remove large air bubbles.
- 9
Pour hot water into a deep baking tray for a water bath and place the pan in it. Bake in the preheated oven at 150℃ for 30 minutes, then reduce the temperature to 140℃ and bake for another 30–40 minutes.
- 10
Once the surface is golden brown, remove from the oven and allow to cool completely before unmolding.
- 11
Place a small amount of ★apricot jam and a little water in a small container and heat in the microwave. Once it becomes syrupy, brush it over the surface of the cake while still hot.
Tips
If using a springform pan, wrap the bottom tightly with aluminum foil to prevent water from seeping in during the water bath. If the top browns too much during baking, cover loosely with aluminum foil. The apricot jam can also be warmed and reduced in a small saucepan on the stovetop instead of the microwave.
Nutrition
Per serving- Calories275 kcal
- Protein5.3 g
- Fat19.7 g
- Carbs20 g
- Sodium0.2 g
This is sami-chan's recipe for a perfectly fluffy and creamy soufflé cheesecake! The apricot jam glaze on top just takes it to the next level ♡
Ingredients
6 servings- Cream cheese1 package (200–225g)
- Butter30g
- Egg yolks3
- Heavy cream100ml
- Egg whites3
- ★Granulated sugar30g
- ★Lemon juice5cc
- ★Rum1/2 tbsp
- ★Cake flour40g
- ★Granulated sugar (for meringue)50g
- ★Apricot jamto taste
Directions
120 min- 1
Bring the cream cheese (200–225g), butter (30g), egg yolks (3), and heavy cream (100ml) to room temperature. Preheat the oven to 150℃.
- 2
In a bowl, combine the cream cheese (200–225g) and ★granulated sugar (30g), and mix with a whisk until smooth. Add the butter (30g) and mix well.
- 3
Add the egg yolks (3) and heavy cream (100ml) and mix. Add ★lemon juice (5cc) and ★rum (1/2 tbsp), and mix until the batter flows slowly off a spoon.
- 4
Sift the ★cake flour (40g) twice, then add it all at once. Mix thoroughly with a whisk.
- 5
Beat the egg whites (3) on high speed with a hand mixer until lightly foamy, then add the ★granulated sugar for meringue (50g) in 3 additions, continuing to whip into a meringue.
- 6
The meringue is ready when it has a silky sheen and falls slowly from the whisk. Be careful not to over-beat, as this can cause the surface to crack during baking.
- 7
Add 1/3 of the meringue to the batter using a rubber spatula and mix thoroughly. Add the remaining meringue all at once and fold gently while rotating the bowl.
- 8
Once the batter has a glossy sheen, pour it into a prepared pan lined with parchment paper or greased and dusted with ★cake flour. Drop the pan from about 30cm a few times to remove large air bubbles.
- 9
Pour hot water into a deep baking tray for a water bath and place the pan in it. Bake in the preheated oven at 150℃ for 30 minutes, then reduce the temperature to 140℃ and bake for another 30–40 minutes.
- 10
Once the surface is golden brown, remove from the oven and allow to cool completely before unmolding.
- 11
Place a small amount of ★apricot jam and a little water in a small container and heat in the microwave. Once it becomes syrupy, brush it over the surface of the cake while still hot.
Nutrition
Per serving- Calories275 kcal
- Protein5.3 g
- Fat19.7 g
- Carbs20 g
- Sodium0.2 g
Tips
If using a springform pan, wrap the bottom tightly with aluminum foil to prevent water from seeping in during the water bath. If the top browns too much during baking, cover loosely with aluminum foil. The apricot jam can also be warmed and reduced in a small saucepan on the stovetop instead of the microwave.