Soufflé Cheese Cake
1.
Prepare the required materials.
2.
Put the cream cheese in the dish, then put the dish in the hot water pot.
3.
Disturb until smooth.
4.
Then add the softened butter.
5.
Disturb again until it is fully integrated and smooth.
6.
Add 20 grams of sugar to the egg yolk and mix well.
7.
Pour in 11 grams of cornstarch.
8.
Mix it well and set aside.
9.
Pour the milk into the milk pot and put it on the stove to boil.
10.
Pour the boiled milk slowly into the egg yolk.
11.
Then stir quickly evenly.
12.
Pour the mixed egg yolk paste into the milk pan again.
13.
Turn on a low heat and stir while heating until it becomes a paste.
14.
Pour the egg yolk paste into the cheese while it is hot.
15.
Whisk the cheese batter and egg yolk batter until smooth.
16.
Cover with a damp cloth and set aside.
17.
Add 55 grams of white sugar to the egg whites in three times and beat them to a wet foaming state.
18.
Add the whipped egg whites to the cheese batter three times.
19.
Stir thoroughly and mix evenly.
20.
Wrap the bottom of the 6-inch round bottom mold with tin foil to prevent water from entering, pour the cake batter into the mold and smooth it out. Then sit in the baking dish, pour 1-1.5 cm of hot water into the baking dish.
21.
Preheat the oven, put the middle and lower layer and bake at 180 degrees for 15 minutes, then lower the bottom temperature and bake at 160 degrees for 25 minutes, turn off the heat after coloring, and continue to simmer in the oven for 40-60 minutes. Cover with plastic wrap and put it in the refrigerator overnight to demould and eat (the picture shows the retracted state).
Tips:
1. Three medium-sized eggs are almost the same amount in the formula;
2. When mixing the batter, be sure to stir it, don't mix it in a circle, it will easily defoam the protein.
