【Soufflé Cheesecake】

Overview

A few days ago, I happened to see this recipe from Teacher Kojima on Tzuyu’s mother’s blog, and I was immediately attracted to it. Because I happened to have these ingredients at home, I was very active and tried to make it. It tasted really good, with a very rich cheese aroma, mellow and endless aftertaste. . . If you are a student who likes the taste of cheese, you must not miss this recipe. However, I didn’t have a very suitable size mold at home at that time, so I had to use a 7-inch chiffon mold to make it. The result was very bad, it leaked. . . I don’t know if it was because the tin foil base was not wrapped tightly at the time, or if the tin foil accidentally made a hole. In short, when I finally took it out of the oven, there was some dripping at the bottom of the mold. . . Fortunately, it's not serious, and it's not obvious when it's removed from the mold after being refrigerated. Ingredients: 300g cream cheese, 45g butter, 51g egg yolk + 20g fine sugar, 11g corn starch, 150g milk, 95g egg white + 55g fine sugar

Tags

• baking
• cake
• cheesecake
• butter
• corn starch
• cream cheese
• egg yolk
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Heat the cream cheese over water and beat well

   

2. 2 Heat butter over water and melt

   

3. 3 Pour into cream cheese

   

4. 4 Beat evenly

   

5. 5 Beat the egg yolks and add sugar

   

6. 6 Stir until the sugar is completely dissolved

   

7. 7 Pour in cornstarch

   

8. 8 Mix well

   

9. 9 Pour in warm milk

   

10. 10 Stir quickly and evenly

    

11. 11 Place the egg yolk basin into a hot water pot and heat it

    

12. 12 Stir while heating until the egg yolk liquid becomes a thick paste

    

13. 13 Pour the thick egg yolk batter into the cheese batter

    

14. 14 Mix well

    

15. 15 Cover with a damp cloth and set aside

    

16. 16 Add sugar to the egg white bowl in batches, and beat the egg whites to a moist foaming state (just enough to allow triangles of egg white to hang down from the whisk head)

    

17. 17 Pour the egg whites into the egg yolk cheese paste twice

    

18. 18 Cut and mix well

    

19. 19 Apply a thin layer of butter on the inside of the mold and wrap two layers of tin foil on the outside of the mold

    

20. 20 Pour the egg batter into the mold

    

21. 21 Knock a few times

    

22. 22 Put the baking sheet into the baking pan, fill it with water and put it into the lower shelf of the preheated oven. After 180 degrees for 15 minutes, turn to 160 degrees for 25 minutes. After baking, place it in the oven for about 1 hour. Take it out, let it cool completely and put it in the refrigerator for half a day before cutting it into pieces