Souffle Cheesecake

This was a good learning experience. The taste is good, but the appearance… Anyway, things to change:
– Bottom too wet (put tray lower and line bottom with sponge)
– Tops rose too high (fill with less)
– Tops cracked (water bath/lower temperature)
– Collapsed (line tins with paper, allow to cool slowly in oven instead of removing immediately)

Souffle cheesecake (makes 20 overflowing cupcakes)
A
cream cheese 210
lemon skin 0.5nos
yolk 70
flour 40
lemon juice 20

B
mllk 40
cream 190 
butter 60

C
egg white 280
sugar 100

Total: 1000

Whisk A together. Heat B to 80C. Whip C to soft peak. Fold everything together. Baked at 150 for about 25-30 mins. Removed immediately. 

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