SOUFFLé CHEESECAKE

ABOUT THE DISH

I sometimes wonder what kept Aang & the gang going on their long journey to help him master the 4 elements and defeat Fire Lord Ozai. For me, it would’ve been all the different foods I got to try on our travels through the different nations and cities (I’m like Sokka that way- motivated by food). Sadly, all the Airbenders except Aang were destroyed in the Fire Nations quest for total domination. Lucky for them, Aang had babies & the Air Nomad's legacy lives on. Lucky for you, I’m a great chef & I think I did a pretty good job nailing the light, airy, delicious soufflé cheesecake we see in one of Aang’s flashbacks to his childhood (is it still his childhood if he’s 100 years old in a 12 year olds body?!)! Let it fill your belly… or throw it in your friend’s face, whichever helps you reach inner peace!

 

***As seen in Season 3, Episode 5 of Nickelodeon's Avatar the Last Airbender***

80-90 minutes

INGREDIENTS

The Cake​

  • 1 cup cream cheese

  • 1/4 cup salted butter

  • 1/2 cup milk

  • 6 eggs, separate whites & yolks, folks

  • 2 teaspoons vanilla

  • 1 1/2 teaspoons lemon juice

  • 3/4 cup flour

  • 2 1/2 tablespoons corn starch

  • 1 teaspoon baking powder

  • 1 teaspoon ground cardamom

  • 1 tablespoon turmeric

  • 6 tablespoons white sugar

The Topping*

  • 2 cups raspberries, washed

  • 1/2 cup sugar

  • 4 cups heavy whipping cream

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Let's get COOKing!

  1. Preheat oven to 350 degrees. Welcome to the Fire Nation.

  2. Heat cream cheese, butter, & milk in a saucepan on low-medium heat, until melted & homogeneous. Let cool 3-4 minutes.

  3. Slowly mix in 6 egg yolks, one at a time.

  4. Add in vanilla & lemon juice. Splash it in. Pour it in. Let it flow from one bowl to another, you beautiful Water master!

  5. Sift in flour, corn starch, baking powder, cardamom, & turmeric. Set aside.

  6. In separate bowl, beat 6 egg whites until just before peaks form.

  7. Add sugar & beat until you reach soft peaks.

  8. Gently fold in egg white mixture (1/3 at at a time) into yolk mixture. Don't over mix. Light hand, like an Airbender.

  9. Spray 9" round pan with cooking spray & add parchment paper for easy removal. Spray that, as well.

  10. Pour in mixture then tap pan to evenly spread out cheesecake & get rid of any air bubbles (because life is all about balance).

  11. Put pan in the oven for 35-45 minutes or until a knife inserted into the middle comes out clean. Metalbending, baby!

  12. Let the cheesecake cool for 10-15 minutes before flipping it onto a serving dish. We want it cooler... but not completely cooled. Be patient. Make Uncle Iroh proud.

  13. Let it cool for at least another 30 minutes. Learn from me!

While it cools, prepare the raspberry whipped cream topping.

  1. Cook raspberries & sugar in a saucepan on medium heat for 3-4 minutes until bubbly.

  2. Blend mixture in a blender until smooth. Let cool 10 minutes.

  3. Add heavy whipping cream & beat until you have a light, fluffy concoction.

Congratulations, you've mastered all four elements! Once the cake has cooled,

generously pour on the whipped topping & enjoy!

Serves 8 generous slices.

*For a brighter, more lemony topping, check out my Patreon!

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CHEF MARY LOU SAYS:

Even I make mistakes! On my first try, I was so excited to throw this cake in my mouth (& into a friend's face) that I didn't let it cool long enough, so the whipped topping melted. If this happens to you, say you were inspired by Aang & Katara's air-water union, grab a fork, & dig in!