Souffle cheesecake: the recipe to make a creamy dessert in no-time!
This is not the usual cheesecake!
(15 cm cake pan with removable bottom)
100 gr Cream Cheese
30 gr Sour Cream
20 gr Butter unsalted
2 Egg Yolks
20 gr Cake Flour
100 ml Milk
½ tsp Vanilla Extract
2 Egg Whites
40 gr Granulated Sugar
Prepare the mold, cover it with baking paper and aluminum foil on the outside. Combine softened butter, cream cheese and sour cream. Then add the eggs, sifted flour into the mix and add milk and vanilla extract little by little. Strain the mixture and set aside while preparing the egg whites with sugar. Combine the two mixtures. Put one vanilla biscuit in the mold and over it the mixture you have prepared. Put the mold in a larger mold, pour the water into the oven at 160 degrees for 10 minutes, then for 30 minutes at 150 degrees.
Coat the cake with melted jam. Allow the cake to cool at room temperature, then refrigerate for 2 hours.
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