Madison, WI (Currently in Canberra, Australia)
Give your pie a clever name – and tell us about your crust and filling.
Soufflé Cheesecake, a melt-in-your-mouth combination of lemony creamy cheesecake and airy soufflé.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
This style of cheesecake slowly incorporates the egg whites into the cake mixture and is baked in a bain-marie. First time attempting a soufflé, and has some water seepage issues due to using a springform cake pan.. But it was still delicious, as concluded in my favorite process, the tasting!
How did you add a Wisconsin touch to your flavors or decoration?
Spring is just around the corner here in Australia, so I went for bright, tangy flavors like lemon in the cake, and brushed apricot jam on top after it cooled.
How did you do?