I love baking in fact I went to culinary school to become a pastry chef, but baking is an exact science, and my downfall, laziness! I want to bake how I cook, no measuring, just throwing it together and hoping it comes out in a somewhat delicious and decadent form. Sometimes, this is a disaster and sometimes I make something that is amazing. Of course, there are times that I throw my baking laziness aside and perfectly follow my precise recipes. Marc’s birthday was last Sunday and he requested a cheesecake, a great suggestion by the way!
We had company coming in less than five hours. If you bake and do the math, you that it wasnt a genius idea for me to race against the clock, unless I wanted a half baked, not set, runny cheesecake, and yes friends, that’s what I got! Everyones smiled through the dessert portion of the meal and raved about the “flavor”!
![](https://siegefoodphotoblog.com/wp-content/uploads/sites/14266/2021/07/2-2-819x1024.jpg)
But as bad as underbaked and underset cheesecake is, thowing it away was not an option. So, I decided to do what Ido best and throw some things in a bowl, and hope for the best. This time, magic was made!
![](https://siegefoodphotoblog.com/wp-content/uploads/sites/14266/2021/07/3-3-819x1024.jpg)
![](https://siegefoodphotoblog.com/wp-content/uploads/sites/14266/2021/07/5-2-819x1024.jpg)
![](https://siegefoodphotoblog.com/wp-content/uploads/sites/14266/2021/07/6-3-819x1024.jpg)
I threw the remaining half of cheesecake in a mixer, added 1/4 cup of flour and folded in 4 egg whites that were whipped to stiff peaks. I threw it in the oven and baked it for about a half hour with my fingers crossed.
What came out was a luscious, light but firm, cheesecake-like souffle! Yes, is a lot of words to describe this cake, but whatever you call it, next time your underbake your cheecake, make this! In fact, purposely underbake your cheesecake and make this!
![](https://siegefoodphotoblog.com/wp-content/uploads/sites/14266/2021/07/1-3-819x1024.jpg)
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