Soufflé Cheesecake

Name: Soufflé Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cream cheese; 45g butter; 57g yolk; 55g (for egg whites) granulated sugar; 11g corn starch; 150g milk; 95g protein

by Five meals a day

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The dessert that Nicholas chose for Bingbing in "The Twelve Ways of Frontiers" is Shu Fulei, and it is a bit difficult to say that she is like Shu Fulei. When making Soufflé, separate the egg yolk and egg white, mix and beat the egg yolk, butter, milk and other raw materials, and then stir in the wet foamed egg white. If the mixing is too strong, the foam of the egg white will disappear.

Are you interested and want to conquer such "difficult" desserts? Let’s make this "missy" dessert together today!

How delicious this Soufflé cheese cake is, it is completely beyond words. When the spoon is dug down, there is really a small sound of "puff", which makes you want to stop eating. The aroma of cheese filled the room during the roasting process.

This is not difficult to make, but you should also order the basics of making cakes. If you still can't make chiffon cakes, don't make them yet.
The following is the amount for a 7-inch mold. I used a 6-inch round mold + 2 pudding bowls. Please strictly follow the number of grams and do not change the recipe at will.

Reference Moon Age: 30M+"

Ingredients

Soufflé Cheesecake

1. Heat 300g cheese until it is very soft.

2. Add melted 45g butter.

3. Beat with egg to make it smooth and delicate.

4. Add 20g of sugar to 57g of egg yolk and beat until the sugar is completely melted.

5. Add 11g cornstarch and mix well.

6. Pour in hot 150g milk and mix quickly evenly.

7. Place the egg yolk bowl in the hot water pot and heat it while stirring.

8. Leave the hot water immediately until it becomes viscous. (This step is a bit tiring, I have to keep playing for a long time)

9. Pour the egg yolk paste into the cheese basin while it is hot, and stir quickly evenly.

10. Cover with a damp cloth and start to beat the egg whites. Add 55g of sugar to 95g of egg whites in three batches, and keep beating with low speed or manual egg whipping. Beat until the egg is pulled up and there is a drooping triangle protein, and it is in a wet foaming state.

11. Preheat the oven 180 degrees first. Pour the meringue into the egg yolk cheese bowl twice, cut and mix evenly.

12. Spread a layer of butter evenly on the mold. Pour the batter into the mold and tap it on the table a few times to shake out bubbles. If it is a live mold like mine, it needs to be wrapped in tin foil, not a solid mold.

13. Put it into the oven, put it in the lower layer, and use the water bath method, that is, put half of the water in the baking pan, put the mold in the water, try to use the deep baking pan, so that the mold can enter the water to a certain depth. (It can only be poured into the mold 8 minutes full, the whole room is filled with the aroma of cheese during the baking process!!)

14. Heat the oven for 15 minutes, then turn to 160 degrees and bake for 25 minutes. Don’t take the cake out of the oven immediately after the ding, let it stay in the oven for 40 to 60 minutes. (In the pudding bowl on the right, a lot of cake liquid was poured, and finally it rose and cracked)

15. After the cake is basically cooled and retracted, take it out, and after it has completely cooled, wrap it in plastic wrap and put it in the refrigerator for about 6 hours.

16. When cutting, wash or wipe the knife after each cut.

17. When the spoon is dug down, there is really a small sound of "puff", which makes you want to stop eating.

18. 🌻Tips: 1. The best choice for cheese is KIRI cream cheese. 2. After the cake baking time is up, the cake will still have a certain shaking feeling, so don't take it out immediately, continue to cover it with the remaining temperature. 3. The cake is very soft, so it must be chilled for at least half a day before it can be started. 4. This cake is a bit high in calories, so sharing is very important.

Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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