Yuzu Berries Souffle Cheesecake
Yuzu Berries Souffle Cheesecake

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, yuzu berries souffle cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yuzu Berries Souffle Cheesecake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Yuzu Berries Souffle Cheesecake is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have yuzu berries souffle cheesecake using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Yuzu Berries Souffle Cheesecake:
  1. Make ready sheet Sponge cake
  2. Make ready 4 yolks
  3. Prepare 50 ml milk
  4. Make ready 40 g melted butter
  5. Prepare 4 egg white
  6. Take 100 g sugar
  7. Get 110 g cake flour
  8. Prepare 1 tsp baking powder
  9. Make ready Souffle cheesecake
  10. Prepare 250 g Cream cheese
  11. Make ready 40 g melted butter
  12. Get 2 yolks
  13. Take 10 g sugar
  14. Prepare 10 g corn starch
  15. Take 120 ml hot milk
  16. Make ready 1 tsp vanilla
  17. Prepare 3 egg white
  18. Get 50 g sugar
  19. Prepare Yuzu syrup
  20. Make ready Berries for decoration
Instructions to make Yuzu Berries Souffle Cheesecake:
  1. Make sponge cake sheet, beat 4 egg yolks with milk and melted butter
  2. Make meringue by beating egg white with sugar until stiff peak is formed.
  3. Fold in cake flour and baking powder. Mix well
  4. Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper
  5. Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside.
  6. Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside
  7. In a sauce pan, mix egg yolks, sugar, corn starch. Add in hot milk slowly. Stir the mixture under low heat until the mixture become thicken.
  8. Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth.
  9. Make meringue by beating egg white and sugar. Fold in meringue into cheesecake batter. Transfer the batter in the mold with sponge cake sheet lined at the bottom. Tap the mold a bit to release air bubble.
  10. Place cake mold in hot water pan. Bake at 160C for 20 min and 130C for 40 min. Cool down the cake at room temperature and keep in the fridge overnight
  11. Top cheesecake with yuzu syrup and berries.

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