Coconut Souffle Cheesecake

Ingredients

주재료 > Cream Cheese 90g, Unsalted Butter 15g, Coconut Milk 50ml, Egg Yolk 70g,Cake Flour 5g, Corn Starch 10g 머 랭 > Egg White 130g, Lemon Juice 1g, Allulose Powder 20g

Instructions

1. 1

   Add cream cheese, unsalted butter, and coconut milk to a bowl and mix over a double boiler until smooth. Remove from the double boiler and mix in egg yolk.

   
2. 2

   Sift cake flour and corn starch into ①, mix, then strain once more through a fine sieve.

   
3. 3

   Add lemon juice to the egg white and whip. Add allulose powder in thirds while mixing to make a slightly firm meringue.

   
4. 4

   Fold the meringue into ② in three additions to make the batter. Line the cake pan with parchment paper and pour in the batter.

   
5. 5

   Pour hot water into a large pan, place the cake mold on top for a water bath, and bake in an oven preheated to 150°C for 30 minutes.

   
6. 6

   Remove from the cake mold, remove the parchment paper, and finish.