Souffle Cheesecake
After cheesecake was baked, 3 hour cooling on the kitchen counter, and overnight chilling in refrigerator... wait, wait, wait.... the next day, the cake had been deeply chilled; it was about time for tasting. Homemade strawberry compote was ready to dress up the small cake plate. At last all we needed was a spoon (or a folk).
SUPERB!
MAKES 8 inch round
8 oz cream cheese
100 ml heavy cream
2 oz low-fat yoghurt
3 egg york
2 tbs sugar
2 tbs cake flour
1 tbs corn starch
3 egg white
1/4 cup sugar
1 tsp vanilla extra
1 tbs Grand Marnier
1 pint strawberries
vanilla sugar
1. Whisk cheese, heavy cream, yoghurt, egg york, 2 tbs sugar until smooth.
2. Sift flour and corn starch into cheese mixture, whisk until smooth, stir in vanilla extra and Grand Marnier.
3. Beat egg white and sugar in another bowl until soft peak.
4. Hold egg white mixture into cheese mixture gently.
5. Pour cheese mixture into springform pan fully lined parchment paper. Set springform pan in larger baking pan, pour hot-water in the baking pan up to 1 inch.
6. Bake 320 F on lower middle rack, about 40 min, reduce heat to 230 F, bake another 25 min
7. Cool down 3 hours in room temperature, chill in refrigerator overnight
8. For strawberry compote, cut strawberry into quarter, cook in saute pan over low heat, adjusting sweetness with vanilla sugar, until strawberry soften
