Fromage Cuit: Mini soft cheese cake, lovely small cake.

You will love to eat this, ^^, well I can be sure if you love to eat cheesecake. Actually last week, there are many people ask me for the cheese cake recipes (many varieties too, haha).

 I rarely make cheesecake, even I really love to eat it, but I still find it hard to eat a lot of it.
So, after receiving request, I took the books out of the shelf, and try to find the one that I want to make, esp. small recipe. Because one of the reader ask me for the cheesecake that's not heavy but not very light as the Japanese souffle cheesecake, so I try to look for that kind of recipe (I still didn't have a chance to taste the cheesecake from the hotel that she told me about, ^^, this recipe is just a doubt from me, hehe).
I find this one in the book: ...................... The Fromage Cuit, a mini baked cheesecake, that's not so light as the souffle one, but not heavy as the other type of baked cheesecake. 
The key to make this cake so special is the amount of the egg white and the baking temperature. This recipe use only 1½ of egg white, and after turn them into the meringue we will mix them with the base until smooth. The cakes won't puff up as much as the souffle but still soft and light. The oven temperature is very important. Some of my cheesecake puff up too much and they crack, so using the low temperature will reduce this problem to happen. Anyway if your cake puff, reduce the temperature a bit, but don't worried too much, they still fine (and delicious to eat, hehe).
I think a piece of mini cheesecake will make you happy and because it's very small 2 pieces of it can make you happier too, ^^.

　

Fromage Cuits

Makes about 15 -18 pieces (5cm)

10g ................................ Cake flour
5g .................................. Corn starch
40g ................................ Sugar
........................................ A pinch of salt
2tbsp ............................. Milk
60cc ............................... Whipping cream
3 ..................................... Egg yolks
225g .............................. Cream cheese
45g ................................. Butter
5g ................................... Corn syrup
........................................ Seed from ¼ of vanilla bean
1½ ................................. Egg white (about 50g)
25g ................................. Sugar
........................................ Sponge cake for using as a base
........................................ Simple syrup


Preheat the oven to 120 °C

Line the side of the pans with baking paper, cut the sponge into 5 cm, and place in the pans, sprinkle with syrup.

Whisk the cake flour, corn starch, sugar, vanilla seeds and salt together.
Pour the whipping cream and beat to combine, follow by th egg yolks, whisk until smooth.

Process the cream cheese and butter together until smooth, pour the egg yolk mixture and corn syrup into the bowl and process until smooth.

Whisk egg whites and sugar until soft peaks form. Fold the meringue and cream cheese together until combine and very smooth. 

Pour the batter into the prepared pans, and bake for 35-40 minutes, or until the cakes are light golden.
Take the cakes out of the oven and pull the baking paper out immediately.
Let them cool and refrigerate until ready to serve.

Fromage Cuit: Mini soft cheese cake, lovely small cake.