Japanese Soufflé Cheesecake

Japanese Soufflé Cheesecake

1. Prepare all the ingredients.

2. Soften the cream cheese and white chocolate with heat insulation water. I am lazy. The two ingredients are insulated and hydrated together. I free my hands to separate the eggs. Seeing that they are almost melted, I will mix them again.

3. Use a cutting knife to mix until there are no particles and mix well.

4. Separate the egg whites into an oil- and water-free bowl.

5. Add 3 egg yolks and mix well, then preheat the oven at 160 degrees.

6. Beat the egg whites with an electric whisk until stiff foaming.

7. Soak one-third of the egg whites into the egg yolk paste, cut and mix well.

8. Pour all the egg yolk paste back into the egg white bubble and stir well.

9. Pour the cake batter into a 6-inch cake mold and shake it lightly.

10. Put the cake batter on the grill in the oven, the middle layer, put a dish of water underneath, and bake at 160 degrees for 45 minutes in a water bath.

11. Instantly baked, no need to buckle, lay flat to cool, and taste better after refrigeration.

Tips:

The temperature of my oven is too high, depending on the temper of the oven.