Happiness on The Tip of The Tongue-sufrei Cheese Cake

Name: Happiness on The Tip of The Tongue-sufrei Cheese Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cream cheese; 45g butter; 57g yolk; 55g granulated sugar; 11g corn starch; 150g milk; 95g protein; Some Peach jam; Some Strawberry; Some Raisins; Some Sugar beads; Some Mint leaf

by Beautiful home

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The long-collected Huanhuan version of Sufrei cheese cake finally started on my husband’s birthday. It was delicious and screaming. I baked two of them in a week, but I still haven’t enjoyed it.
This cake is actually enough to make people fascinated without deliberate decoration. You can hear the sound of "wow" when you take a spoonful, and let it melt slowly on your tongue with a small spoonful of mouth. It is delicate, silky, wonderful, milk The fragrance is full of intoxication, and it is not an exaggeration to say that the moment of the entrance of the cake, I really feel the feeling of happiness. "

Happiness on The Tip of The Tongue-sufrei Cheese Cake

1. Melt the butter in water, put the egg whites in the freezer until a little thin ice forms around it, sift the corn flour, put baking paper in the mold, preheat the oven at 180 degrees, and prepare the required ingredients.

Happiness on The Tip of The Tongue-sufrei Cheese Cake recipe

2. The cream cheese is softened in the microwave, about 36 degrees, and then put in a basin with the melted butter. It does not matter if it separates.

3. In another pot, put the egg yolk and sugar and stir, then add corn flour and stir evenly.

4. Pour the boiled milk into the egg yolk bowl and stir quickly.

5. Place the well-mixed basin in the boiling water (the boiling water is boiled on a small fire, be careful of burns, it is best to operate with gloves!), use a manual whisk to quickly stir the egg batter until it becomes thick immediately Leave the hot water (it will not exceed 1 minute until it is thick)

6. Pour it into a well-beaten cheese basin while it is hot.

7. Stir evenly into a fine paste and cover with a wringed hot towel.

8. Add sugar to the egg whites three times and beat until the egg whites are shiny, and the tip of the egg whites hang down on the whisk.

9. Divide 1/4 of the beaten egg whites into the cheese batter.

10. Stir evenly from bottom to top, then add all the remaining protein and mix well in the same way.

11. Mix well and pour into the mold. Pour hot water into the baking tray (I used a live bottom mold, first wrap the bottom with tin foil and then line it with oil paper, put it in the pizza tray, and then put it in the hot water, so that you don’t have to worry about water leakage )

12. Put it in a preheated 180 degree oven and bake for 15 minutes, then lower the temperature to 160 degrees and bake for 25 minutes. Do not take it out after baking. Put it in the oven for 40-60 minutes. After cooling, wrap the mold with plastic wrap and put it in Refrigerate in the refrigerator overnight. Decorate in the morning: add peach jam with a little bit of water, microwave it, and brush it on the surface of the cake. Place the fruit mint leaves and brush a layer of peach syrup on the fruit.)

Tips:
1. Don't beat the egg whites too hard, just lift the egg beater and the egg whites are slightly bent and drooping.

2. The cake will expand and crack when it is baked, and it will be flat after being baked in the oven for 40-60 minutes.

3. It is recommended to refrigerate the Soufrei cheese cake overnight, as it tastes better.