Cooking Tree's Cottage Cheese Soufflé Cake

Name: Cooking Tree's Cottage Cheese Soufflé Cake
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Korean
Ingredients: [Homemade cottage cheese] 1500g milk, 1g salt, 35g lemon juice; [Batter] 330g cottage cheese, 40g Greek yogurt, 8g lemon juice, 20–30g milk, 30g allulose powder, 0.5g salt, 4g vanilla extract; 4 egg yolks, 6g cornstarch, 12g melted unsalted butter; [Meringue] 4 egg whites, 55g allulose powder; [Decoration] lemon zest, a little powdered sugar

A flourless soufflé cheesecake baked light and airy with homemade cottage cheese and allulose

2 hr Difficulty Normal Snacks & desserts

Main ingredients

milk lemon juice Greek yogurt allulose vanilla extract eggs cornstarch unsalted butter

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milk lemon juice Greek yogurt allulose vanilla extract eggs cornstarch unsalted butter

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Quick recipe

Cooking tips

Cottage cheese tends to leave lumps, so blend it thoroughly with Greek yogurt in a blender for a smooth cake.
If the meringue is whipped too stiff, the surface may crack during baking; aim for medium peaks.
Letting the cake cool slowly inside the oven rather than removing it immediately helps prevent the top from sinking.

Recommended for

Those who want to enjoy a dessert made with alternative ingredients instead of flour and refined sugar.
Those who want to make a soft, fluffy soufflé cheesecake at home.