Japanese soufflé cheesecake recipe

Instructions

1. Preheat oven to 160°C.

2. Heat the Philadelphia fromage frais (150g), milk (150g) and butter (20g) in a saucepan over low heat. Do not bring to the boil. Mix with a whisk. When the mixture is smooth, remove from the heat and plunge the pan into a basin of cold water to cool the mixture quickly.

3. Separate the egg yolks and whites (3 eggs). Add the yolks to the pan. Mix well. Pour in the sifted flour (30 g) and mix. In a bowl, beat the egg whites until stiff. Add the sugar (50 g). Whip again until stiff peaks form.

4. Add ⅓ of the egg whites to the previous mixture. Mix with a spatula. When the mixture is smooth, add the remaining egg whites in two batches. Mix gently so as not to make the whites fall back.

5. Pour the mixture into the cheesecake tin in two batches, dropping the mixture from a height of 10 cm to pack it in well.

6. Bake for 20 minutes at 160°C. Then turn the oven down to 140°C and continue baking for a further 20 minutes.

7. Remove the cheesecake from the oven and leave the tin to cool, then place in the fridge for an hour.

8. Serve your cake sprinkled with powdered sugar, and decorate with red berries and mint.