Recipe: Yummy Yuzu Berries Souffle Cheesecake

Yuzu Berries Souffle Cheesecake.

You can have Yuzu Berries Souffle Cheesecake using 20 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Yuzu Berries Souffle Cheesecake

1. It’s sheet of Sponge cake.
2. You need 4 of yolks.
3. It’s 50 ml of milk.
4. Prepare 40 g of melted butter.
5. Prepare 4 of egg white.
6. You need 100 g of sugar.
7. You need 110 g of cake flour.
8. You need 1 tsp of baking powder.
9. You need of Souffle cheesecake.
10. You need 250 g of Cream cheese.
11. Prepare 40 g of melted butter.
12. You need 2 of yolks.
13. It’s 10 g of sugar.
14. Prepare 10 g of corn starch.
15. Prepare 120 ml of hot milk.
16. You need 1 tsp of vanilla.
17. You need 3 of egg white.
18. You need 50 g of sugar.
19. Prepare of Yuzu syrup.
20. It’s of Berries for decoration.

Yuzu Berries Souffle Cheesecake step by step

1. Make sponge cake sheet, beat 4 egg yolks with milk and melted butter.
2. Make meringue by beating egg white with sugar until stiff peak is formed..
3. Fold in cake flour and baking powder. Mix well.
4. Add in yolks mixture. Fold gently until smooth. Transfer. Cake batter into 2 lbs cake pan lining with parchment paper.
5. Bake at 170C for 30 min. Cool down and slide to 3/4 thick sheet. Set aside..
6. Make souffle cheesecake batter. Mix cream cheese, vanilla and melted butter, set aside.
7. In a sauce pan, mix egg yolks, sugar, corn starch. Add in hot milk slowly. Stir the mixture under low heat until the mixture become thicken..
8. Transfer thick mixture from step 7 into creamcheese batter. Mix well until smooth..
9. Make meringue by beating egg white and sugar. Fold in meringue into cheesecake batter. Transfer the batter in the mold with sponge cake sheet lined at the bottom. Tap the mold a bit to release air bubble..
10. Place cake mold in hot water pan. Bake at 160C for 20 min and 130C for 40 min. Cool down the cake at room temperature and keep in the fridge overnight.
11. Top cheesecake with yuzu syrup and berries..