Cheesecake Soufflé

Cheesecake Soufflé

First of all you need ready baked flan base of short (crust) pastry, or flaky (puff) pastry or paté brisée dough.

Rezept Käsekuchen-Soufflée
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Recipes an necessary raw materials
1) thickened cherries
350g JANSEN Cofrudick Cherry (1092) to be mixed in advance with
400g sugar
after
1000g water or fruit juice to be mixed intensively in the mass above
500-600g canned or frozen fruits to be mixed intensively in the mass above
2) pudding-curd (cream cheese) filling
400g ready pudding mixed with
500g low fat curd (cream cheese)
20g JANSEN Lemon (5085) to be mixed intensively
40g JANSEN Safrogel (1027) - fluid to be mixed intensively
250g white of an egg to be mixed
100g sugar
Recipes an necessary raw materials
3) frozen stabilizing with JANSEN "Safrogel (1027)"
Basic recipe Safrogel:
30-40g JANSEN Safrogel (1027) to be dissolved in
80g warm water (ca. 40°C)
1000g stirred cream (ca. 33%) to be mixed under the Safrogel- water-mixture intensively

Mode of practice:

a) Put the ready baked flan base of short (crust) pastry, or flaky (puff) pastry or paté brisée dough in tart rings and fill them with a layer of thickened cherries ( look up 1. thickened cherries)

b) Mix the pudding-curd (cream cheese) filling (look up 2. pudding-curd (cream cheese) filling with the mixture of white of an egg and sugar. Fill it in the tart ring, form it dome shaped and brush it slightly with fluid egg.

c) Preheat the oven to 220°-250°C and bake the cheese cake souflée until it is light brown

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