Follow these steps for perfect results
Cream cheese
softened
Sugar
Eggs
separated
Heavy cream
Yogurt
Flour
sifted
Lemon juice
Cover the bottom of a removable bottom mold with aluminum foil.
Cut parchment paper to fit the bottom of the mold and grease it.
Separate the eggs into whites and yolks.
Sift the flour.
Soften the cream cheese in the microwave.
Preheat the oven to 160C.
Boil water for the water bath.
Mix cream cheese with half the sugar.
Add egg yolks, cream, yogurt, and lemon juice.
Mix in the sifted flour.
Beat egg whites with remaining sugar until soft peaks form.
Gently fold meringue into the cream cheese mixture in batches.
Pour the batter into the prepared mold.
Place the mold in a baking pan and add boiling water halfway up the sides.
Bake for 40 minutes at 160C.
Cover with foil if the top browns too quickly.
Let the souffle cool completely before removing from the mold.
Glaze the top with diluted apricot jam.
Expert advice for the best results
Ensure cream cheese is very soft for a smooth batter.
Do not overbake to maintain a soft texture.
Cool completely before removing from mold.
Everything you need to know before you start
15 mins
Can be made 1 day in advance
Dust with powdered sugar or garnish with fresh berries.
Serve chilled with fruit compote.
Accompany with a scoop of vanilla ice cream.
Pairs well with the sweetness
Discover the story behind this recipe
Popular dessert influenced by Western baking techniques.
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