I made a soufflé cheesecake that can be made without whipped cream.
When freshly baked, the cake is light and fluffy with a shwashy texture,
When cooled in the refrigerator overnight, the cheese becomes richer and the texture more moist.
I used a square mold, but you can bake it in a round cake mold as well.
You can use wheat flour instead of rice flour.
▷Ingredients:
200g cream cheese
20g unsalted butter
50g sugar
1 tsp vanilla extract
50g milk
3 egg yolks
35g rice flour
3 egg white
60g sugar
▷How to make:
1. Line a mold with a cookie sheet.
2. Heat the cream cheese and unsalted butter in a saucepan over hot water until the butter is melted.
3. Add sugar, milk/vanilla extract, and egg yolks, in that order.
4. Add rice flour, mix well, and strain the batter to remove lumps.
5. Beat the egg whites with 1/3 of the 60g sugar mixture. Add the remaining sugar half at a time to make a glossy meringue.
6. Add half of the meringue mixture to the egg yolk base. When the dough is well blended, add the remaining meringue and mix.
7. Pour the batter into the mold and fill the bat with hot water.
Bake in a preheated oven at 200°C for 15 minutes, then lower the temperature to 160°C and bake for 15 to 20 minutes.
Remove from the molds immediately after baking.