Hanjuku Cheesecake - Half Baked Soufflés Cheesecake

Hello, welcome to Atelier Lapin's channel! ———————————————————————— Hanjuku Cheesecake - Half Baked Soufflés Cheesecake ———————————————————————————————— Makes 12 Cakes INGREDIENTS ———————— SPONGE CAKE Eggs 110g Caster Sugar 80g Cake Flour - SIFTED 55g Unsalted Butter 10g Milk 20g CHEESECAKE Cream Cheese - ROOM TEMPERATURE 310g Unsalted Butter - ROOM TEMPERATURE 38g CUSTARD Milk 225g Egg Yolks 87g Caster Sugar 20g Cake Flour 17g MERINGUE Egg Whites 65g Caster Sugar 65g INSTRUCTIONS ————————— 1. Preheat the oven to 180℃. Line the bottom of the baking tray (28cm x 28cm) with parchment paper. 2. To make the sponge cake: Beat together the eggs and caster sugar in a bowl over a pot with hot water, beat the mixture until it becomes lukewarm (40℃). Remove the bowl from the double boiler, continue beating until the mixture becomes thick and pale. Add sifted cake flour to the mixture, fold in gently until just combined. 3. Heat milk and unsalted butter in a saucepan until almost boiling, add the milk into the batter and fold until it’s incorporated. 4. Pour the batter in the prepared tray. Bake for 14 minutes. Take the cake out from the oven, let it cool on a rack. 5. Line a 12-cup friand pan with parchment papers or paper cups. Use an oval cutter, cut 12 ovals from the sponge cake, place one cake into each cup. 6. To make the cheese cake: Preheat the oven to 180℃ (top/bottom heat). Using a hand whisk, mix cream cheese and unsalted butter until well blended and creamy. 7. Combine the egg yolks and caster sugar in a bowl, mix well, add in the flour, whisk until well combined. 8. Heat milk in a saucepan, bring to simmer over medium heat. Pour 1/4 of the milk into the egg yolk mixture, stir well then pour the remaining milk. Return the mixture to the saucepan through a sieve. Cook the mixture at medium heat, whisking constantly until the custard thickens, take it off the heat. Pour the custard to the cream cheese mixture, mix until combined. 9. Whisk the egg whites until large bubble formed, add 1/3 of the sugar, beat for 30sec. Add the remaining sugar in 2 batches, whisk until soft peaks form. 10. Fold the meringue gently into the cream cheese batter in 2 additions. 11. Fill a piping bag with the cream cheese batter, pip batter into the prepared baking pan. 12. Pour hot water into a larger tray until half way deep, place the friand pan into the tray. Bake at 180℃ top heat (turn off bottom heat and fan) for 14 minutes, or until the top is slightly golden. 13. Let cool to room temperature in the friand pan. Chill the cakes for 1-2 hours before serving. Background Music : Forget Me Not I YouTube Audio Library