Soufflé Style Cheesecake
Ingredients
(via /r/food)
- sponge cake of choice (6cm circles, 1cm high)
- 250 g cream cheese
- 120g soft cheese of choice
- 132g egg yolk ?
- 120g cream
- 100g milk
- 72g cake flour
- 264g egg white
- 160g sugar
coating
- 200g white chocolate
- 200g neutral oil
- white food coloring
procedure
Prepare small ring molds with aluminium foil. Place sponge cake at the bottom.
In a stand mixer, cream together cream cheese and cheese with vanilla until smooth. In a bowl, mix yolks, cream, milk and half of the flour until smooth. Cook the mixture in a bain-marie over low heat until a soft custard has formed. Remove from heat, then add in the remaining flour and mix until smooth. Add custard to the cheese mixture and beat until smooth. In another stand mixer bowl, mix sugar and egg whites and warm over bain-marie while whipping. Whip until medium peaks, then carefully fold meringe into the cheese-custard. Divide into ring molds, at least 90g into each. Don't trap any air in there!
Place the tray into the middle of the oven and submerge the molds into 2cm of water. Bake for 25-30 min. Done when stick comes out with a few crumbs, and cakes have risen.
After baking, immediately place upside down and let cool. Carefully remove the cakes and freeze until solid.
Coating: Melt chocolate and oil. Add white food coloring. Let cool. Apply artfully, to make it look like a cheese rind.
Notes
Be creative, try chevre, blue cheese, brie, ricotta, camembert, or simply use more cream cheese for more traditional flavour.
To stop the cheeseckae batter from deflating, make sure all ingredients are warm before folding together. Warmth makes the custard lighter, preventing the weight from weighing itself down and deflating the meringue.
Do not oil your molds, because deflation will occur and sticking to the mold will (at least partially) avoid that.
You can use any sponge that will complement the flavour of the cheesecake or use a flavour sable Breton (ie. Honey Sponge + Blue cheese Hanjuku Cheesecake).