YUZU SOUFFLÉ CHEESECAKE
An original recipe by Michelle Lopez
Category: Cakes and Tarts
Special Equipment: a (7-inch) round cake pan with 2- or 3-inch tall sides, a large roasting pan, and a Parchment paper, cut in a 7-inch circle and a large rectangle measuring 24 x 3 inches.
8 ounces (227 grams) cream cheese
7 ounces (200 grams) Yuzu Inspiration
Pinch of kosher salt
6 large eggs, divided into whites and yolks
- Prep the oven and pan: Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 7-inch round cake pan with cooking spray. Line the bottom with the parchment paper circle, and the sides of the pan with the parchment paper rectangle (creating a cake collar). Spray the parchment paper too.
- Melt the Yuzu Inspiration and cream cheese: Place the cream cheese, Yuzu Inspiration, and salt in the top of a double boiler or in a heatproof bowl set over a large, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat to melt the butter, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the cream cheese and Yuzu Inspiration have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and let the mixture cool while you prep the other ingredients.
- Whisk the egg whites to stiff peaks: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites. Whisk on low speed for 1 minute, then turn the mixer up to medium-high. Whisk until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks into the yuzu and cream cheese mixture, then fold in the egg whites: Whisk the egg yolks into the yuzu and cream cheese mixture until combined. Scoop a third of the egg whites over the mixture and fold them in with a rubber spatula. Repeat two more times with the remaining egg whites, folding the next portion only when no major lumps of egg white remain and the mixture is just combined. At this point, it will be a very light and fluffy cake batter.
- Bake, then broil the cheesecake: Pour the cake batter into the prepared round cake pan and place in the center of the roasting pan. Fill the roasting pan with enough water to reach halfway up the sides of the cake pan to make a water bath. Bake the cheesecake in its water bath for 30 minutes, or until the edges of the cheesecake are set but its center wobbles ever so slightly. After 30 minutes, broil for 1 to 2 minutes until the top of the cheesecake is a golden brown and puffed.
- Cool the cheesecake: Once the cheesecake top has browned and puffed, turn off the oven heat. Crack the oven door slightly, holding it in place with a wooden spoon. Let the cheesecake sit in the off oven for 15 minutes. After 15 minutes, remove the cheesecake from the oven and its water bath and cool on a wire rack.
- Serve the cheesecake: Serve warm, or at room temperature. To turn out the cheesecake, pick up the cake pan with one gloved hand. Gently tip the cheesecake into another gloved hand, being careful not to squish the top. The cheesecake will keep on the counter under a loose sheet of plastic wrap for up to 1 day; after that, refrigerate in an airtight container for up to 3 more days.