Imagine Soufflé married a regular cheesecake with biscuit crumb. This cheesecake is super light and airy encased in a classic biscuit casing. One word: Spectacular!
RECIPE
Equipment: 16 cm diameter x 5 cm height Cake Ring
Biscuit Base
100 g Unsalted Butter -melted and cooled
200 g Digestive biscuits crumbs
Note: you can use any other biscuit base of your choice.
Cheesecake Soufflé
100 g Cream Cheese
20 g Unsalted Butter
30 g Sour Cream
40 g Yolks ( 2 yolks)
100 ml Full Cream Milk
1 tsp Vanilla bean paste
60 g Egg Whites ( 2 egg whites)
40 g Granulated Sugar
Method:
Preparation: If you are using a cake ring, place a piece of foil larger than the ring at the bottom then twist and tighten the edges of the foil around as you turn the cake ring to secure the base. Spray oil around the sides and the base and adhere a disc of parchment paper on the base and a strip around the border). Place the lined cake ring on to a tray and set aside until ready to use. (Watch the video instructions below)
Meanwhile, preheat the oven to 150°C Fan Force.
Bring the cream cheese, eggs and butter to room temperature. Separate the eggs and set aside.
For the Base
1. Process the biscuits until they resemble fine bread crumb. Melt the butter and allow for it to cool slightly before adding in the processed biscuits and mix until well combined. Pour into the prepared tin and start by pushing the crumbs to the edges until it meets the rim of the tin then press the base flat with the remainder of the crumbs.
Ensure to press the base and edges tightly to prevent the biscuit crumbs from falling off when unmoulding.
For the Souffle Filling
2. Place the soft cream cheese and butter, sour cream and vanilla bean paste in a bowl and cream the mixture with a spatula until there are no more lumps and is smooth.
Add in the egg yolks and mix one at a time, followed by the sifted flour. Stream in the room temperature milk a little at a time and continue to mix until well incorporated. Set aside and proceed to preparing the meringue.
3. In a separate clean bowl, whisk the egg white until foamy then gradually add in the sugar in 4 additions and continue to whisk until it reaches a soft peak.
4. Fold the meringue into the cream cheese mixture until smooth, being careful not to over mix as this can deflate the cheesecake mixture. Pour the mixture into the chilled biscuit casing, gently tap the tray to remove large air pockets.
5. Bake in the preheated oven at 150 °C for 40 to 50 minutes. The cheesecake should feel firm on the top and when you gently shake the tray the centre should still be jiggle. Alternatively, test by inserting a skewer in the centre and it should come out clean.
6. Remove the cheesecake from the oven then very carefully take off the parchment paper that is around the side. The cheesecake casing should have shrunk a little during baking and the parchment paper should be easy to remove from the top. The cheesecake should still be in the ring.
At this point, the top of the cheesecake should look pale and white. Blow torch the top until toasted. Leave the cheesecake to cool fully before removing the cake ring and the base. Place the cheesecake in the fridge overnight before serving.
The cheesecake is best served cold.
Storage
Store the Cheesecake Covered in the fridge for up to 5 days.
