Just These Ingredients! Souffle Cheesecake

1. 1

   Drain the yogurt well using a cheesecloth on a strainer.

2. 2

   Chill in the refrigerator if draining overnight.

3. 3

   Mix cream cheese, egg yolk, half of the sugar (40 g), and the strained yogurt in a food processor.

4. 4

   When smooth, add cake flower and mix for a little bit (do not mix too much).

5. 5

   Whisk the egg whites and the rest of the sugar on high.

6. 6

   You can use a hand held mixer.

7. 7

   Whisk until fluffy peak form.

8. 8

   Put the mixture from Step 3 into a bowl, and add 1/3 of meringue and mix with a spatula (try not to break the meringue).

9. 9

   Mix the rest of the meringue in two separate times just like Step 5.

10. 10

    Line the bottom and side of the mold with parchment paper.

11. 11

    Bake 45 minutes in a 160C preheated oven.

12. 12

    Use the steam function if available.

13. 13

    If not, bake in a hot water bath.

14. 14

    When finished, check the doneness by inserting a skewer.

15. 15

    It is ready if the skewer comes out clean.

16. 16

    Bake for longer if batter still sticks on the skewer.

17. 17

    When cooled, take it out of the mold by inserting a knife along the side.

18. 18

    Slice and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.