Souffle Cheesecake

Souffle Cheesecake

Overview

Junzhi's sauerkraut cheesecake has been growing for more than a year, and I'm just pulling it out now. It's so fast... it really melts in your mouth. Junzhi said: "Don't look at my uneven cuts, it's really not easy to cut!" ~~That tenderness~~~Only those who have experienced it will know,

Tags

Ingredients

Steps

  1. Beat the egg whites and add 40 grams of fine sugar in three batches. Beat the egg whites until the egg whites can form slightly curved peaks when you lift the whisk (close to dry peaks). Keep the whipped egg whites in the refrigerator until ready.

    Souffle Cheesecake step 1

  2. Beat the softened cream cheese and 25 grams of sugar with a whisk.

    Souffle Cheesecake step 2

  3. Beat the cream cheese until smooth and grain-free

    Souffle Cheesecake step 3

  4. Add egg yolk and beat evenly

    Souffle Cheesecake step 4

  5. Add melted liquid butter and beat thoroughly

    Souffle Cheesecake step 5

  6. Add milk and stir evenly. Add the ingredients one at a time, stir thoroughly and then add the next one.

    Souffle Cheesecake step 6

  7. What it looks like after beating evenly

    Souffle Cheesecake step 7

  8. Add cornstarch and stir evenly to form cheese paste

    Souffle Cheesecake step 8

  9. Take the meringue and cheese paste in 3 batches and use a rubber spatula to stir from the bottom up until the meringue and cheese paste are evenly mixed. Stir quickly and do not stir in circles

    Souffle Cheesecake step 9

  10. Place the sponge cake base in a 6-inch round mold and wrap the outside of the cake mold with tin foil

    Souffle Cheesecake step 10

  11. Pour the cheesecake batter into the mold, lift the mold, and shake it a few times on the countertop to pop out the big bubbles in the batter

    Souffle Cheesecake step 11

  12. Place the mold into a baking pan and pour enough boiling water into the baking pan

    Souffle Cheesecake step 12

  13. Place the baking sheet into the lower shelf of the oven, heat up and down to 150℃, and bake for about 50 minutes

    Souffle Cheesecake step 13

  14. When the time came, I saw that the cake was not colored, so I raised the temperature to 180 degrees and baked it for 5 minutes, which caused the cake to crack~~

    Souffle Cheesecake step 14

  15. After the baked cake has cooled, place it in the refrigerator for one night before unmoulding and cutting it into pieces~

    Souffle Cheesecake step 15