SOUFFLE CHEESECAKE

Ingredients:

8" round cake tin
A.
Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,
B.
Cornflour 25g,
milk 30ml
lemon juice 1 tbsp
C.
Egg white 150g,
cornflour 10g,
sugar 100g
D.
Egg yolks 138g,

butter and plain flour (for buttering the mould).

Method:

1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.
2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.
3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.
4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.

5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.
6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.
7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).