Soufflé Cheesecake
1.
Put the egg whites in the basin into the freezer.
2.
Lay baking paper on the side of the mold, the height is about 1cm higher than the mold, and a round baking paper on the bottom.
3.
Heat the cream cheese in a microwave oven to about 36°C, then put it in an egg beater and stir evenly with a manual whisk.
4.
Add the egg yolks to the fine sugar and stir well, add the sifted cornstarch and continue to stir.
5.
Boil the milk, add the egg yolk paste to emulsify and stir evenly.
6.
Heat the custard with water and stir continuously to achieve the gelatinization of the starch. After stirring until the whole presents a preliminary thickening, tilt the basin until the bottom of the basin can be seen, then leave the hot water for about 5 seconds, while the remaining heat is still there, quickly Stir it to a large extent to show a viscous state. Do not overheat the dough to harden the dough. (In this step, I have to take pictures because I have to stir myself. I am too busy, and the egg yolk paste is a little lumpy, so the whole process must be stirred continuously)
7.
Before the custard cools, add it to the cheese batter and use a whisk to stir carefully until it is smooth and shiny. Stop stirring.
8.
Before the custard cools, add it to the cheese batter and use a whisk to stir carefully until it is smooth and shiny. Stop stirring.
9.
Take out the egg whites with a little ice slag around the freezer from the freezer, add lemon juice and fine sugar in three times. Beat the meringue at a medium speed with an electric whisk. When the stirrer is lifted, the tip of the blade can slowly form an icicle shape The dripping shape is the most ideal, don't pass it too hard.
10.
Take out the egg whites with a little ice slag around the freezer from the freezer, add lemon juice and fine sugar in three times. Beat the meringue at a medium speed with an electric whisk. When the stirrer is lifted, the tip of the blade can slowly form an icicle shape The dripping shape is the most ideal, don't pass it too hard.
11.
Stir the cheese custard first to restore its softness, then take ¼ of the meringue and put it into the batter. Stir in a circular line from the center to the side. Turn the bowl counterclockwise with your left hand at about 60° and stir evenly, then add the remaining egg whites again For the frost, change the Genovaz method and stir it 3-4 times, and it will be basically uniform. Be careful not to over-stir. It is more convenient for novices to use manual egg whipping.
12.
Stir the cheese custard first to restore its softness, then take ¼ of the meringue and put it into the batter. Stir in a circular line from the center to the side. Turn the bowl counterclockwise with your left hand at about 60° and stir evenly, then add the remaining egg whites again For the frost, change the Genovaz method and stir it 3-4 times, and it will be basically uniform. Be careful not to over-stir. It is more convenient for novices to use manual egg whipping.
13.
Pour into the model, slowly shake the model to make the surface level, and use a scraper to make the batter level again.
14.
Pour into the model, slowly shake the model to make the surface level, and use a scraper to make the batter level again.
15.
Cover the deep baking pan with baking paper, pour in hot water of 1-1.5cm height, preheat the oven to 170℃ and bake for 15 minutes, and then bake at 160℃ for 15 minutes, until the surface is colored. Turn off the power of the oven and let it sit in the oven for about 1 hour.
16.
Cover the deep baking pan with baking paper, pour in hot water of 1-1.5cm height, preheat the oven to 170℃ and bake for 15 minutes, and then bake at 160℃ for 15 minutes, until the surface is colored. Turn off the power of the oven and let it sit in the oven for about 1 hour.
17.
1 Take out the cake when it is young, wrap it in plastic wrap, put it in the refrigerator with a mold, take it out the next day, and remove the paper from the bottom of the cake before eating.
18.
1 Take out the cake when it is young, wrap it in plastic wrap, put it in the refrigerator with a mold, take it out the next day, and remove the paper from the bottom of the cake before eating.
