CHOCOLATE OREO CHEESECAKE WITH LEMON SOUFFLE

Souffle, souffle! It had been on my mind. Yet I did not want to eat on its own. I wanted to be creative. Looking at the remaining cream cheese in my fridge and fearing that it would turn moldy, I gotta do something to it too! 

Questions on my mind then developed:

Why not just combine them in one dessert? Would it work? What kind of texture was I looking for? Baked or non-baked cheesecake? Meringue or souffle on top? Sweet all the way? Use others' recipes or self concoction?

After a couple of days' wracking my brain, I decided that my cheesecake would be baked, the texture should resemble ice cream, and it would be chocolatey and filled with the all time favourite, OREO! Then I thought again and decided to make tangy souffle to balance the sweetness, but with a little twist to the way souffles were normally made. I would make as I go, by sight and taste, so that the dessert was my own recipe. Not very sure if this way would work out, but with a courageous spirit, just attempt it!

CHOCOLATE OREO CHEESECAKE WITH LEMON SOUFFLE (created by Little Mouse)

Ingredients
Base crust
15 oreo biscuits, finely crushed
3 tbsp melted butter

Cheesecake
100g melted good quality semi-sweet chocolate (double-boiled method)
230g softened cream cheese
60g fine sugar
2 yolks
100g sour cream
30g full cream milk
2 tsp cherry extract
1 tbsp cake flour
1 tbsp instant coffee powder dissolved in 30ml hot water
6 Oreo biscuits, coarsely crushed

Souffle
90ml full cream milk
18g cake flour
15g butter
1 tsp lemon zest, finely grated
2 egg whites
70g fine sugar
1.5 tsp lemon juice

Method
Prepare crust:
1. Crush Oreo biscuits in food processor till very fine. Melt butter over gentle heat.
2. Pour crumbs into prepared 6" spring-form pan (I used a cake ring instead). Stir in melted butter, spread evenly and press hard. 
3. Bake at 165C for 10 min. Set aside.

Prepare cheesecake:
1. Beat softened cream cheese with sugar till creamy and smooth.

2. Add in yolks and beat till just incorporated using low speed.
3. Add in sour cream, milk and liquor. Mix well.
4. Add in melted chocolate and coffee mixture. Mix well.
5. Sift in cake flour and fold very gently.
6. Stir in coarsely crushed Oreo pieces.
7. Pour onto baked crust and bake at 165C for 40min.

Prepare Souffle (do this when cheesecake is baked for about 25min)
1. Place milk, flour and butter in a pot. Over gentle heat, stir till mixture becomes smooth. Add in zest. Set aside to cool.

2. Using low speed, lightly beat egg whites till foamy. Add in lemon juice and while beating, add sugar tablespoon by tablespoon. Beat till stiff and glossy.

3. Take 1/3 beaten whites and add into milk batter. Fold gently to mix well. Then pour batter into remaining whites and fold gently to mix well.
4.By this time, the cheesecake should be ready. Remove from oven, immediately pour souffle on top of cheesecake. Level top, tap a few times and send into oven to bake at 210C for 10min.

It would be better if I had piped in the souffle instead of pouring, so that the souffle would rise evenly without air gaps.

Souffle would definitely deflate after a while, do not fret!

 Serve warm or chilled.

It works and it is delicious!! 1