Soufflé Cheesecake
1.
Preparations: 1. The cream cheese is softened in the greenhouse. 2. The butter melts in water. 3. Put the egg whites in a mixing bowl for whisking, and freeze until a little thin ice appears on the side of the bowl. 4. Sift the corn flour. 5. Put baking paper in the mold, and the baking paper on the side wall is about 1 cm higher than the mold. 6. Preheat the oven to 170°C.
2.
Add the melted butter to the softened cream cheese basin, and stir evenly with a manual whisk. It does not matter if the oil and water separate slightly.
3.
Combine the egg yolks and caster sugar in another mixing bowl.
4.
Add cornstarch and mix well. At the same time heat the milk.
5.
Pour the boiled milk into the egg yolk paste. Heat in boiling water, and use a manual whisk to quickly stir the custard until it is thick.
6.
While hot, pour the custard into the whipped cream cheese paste and stir quickly until it is smooth and moist. Cover the bowl of stirred cream cheese with a hot towel and set aside.
7.
While hot, pour the custard into the whipped cream cheese paste and stir quickly until it is smooth and moist. Cover the bowl of stirred cream cheese with a hot towel and set aside.
8.
Add a small amount of granulated sugar to the egg whites that have not been completely thawed, and beat for 2 minutes at a medium speed. Add the remaining sugar to the egg whites in two batches. For the first time, stir at low speed for 30 seconds, and for the second time, stir the egg whites slowly in a circular motion. . When the moist foaming is reached, the egg whites are shiny. Lift the egg beater and the meringue tip slightly bends down.
9.
Add a small amount of granulated sugar to the egg whites that have not been completely thawed, and beat for 2 minutes at a medium speed. Add the remaining sugar to the egg whites in two batches. For the first time, stir at low speed for 30 seconds, and for the second time, stir the egg whites slowly in a circular motion. . When the moist foaming is reached, the egg whites are shiny. Lift the egg beater and the meringue tip slightly bends down.
10.
Take 1/4 of the whipped meringue and add it to the cheese custard, and use a spatula to stir from bottom to top. After mixing well, add the remaining meringue and stir until the batter is evenly colored.
11.
Take 1/4 of the whipped meringue and add it to the cheese custard, and use a spatula to stir from bottom to top. After mixing well, add the remaining meringue and stir until the batter is evenly colored.
12.
Pour the cake batter into the mold and use a spatula to smooth out the bubbles on the surface.
13.
Pour the cake batter into the mold and use a spatula to smooth out the bubbles on the surface.
14.
Put the mold into the baking tray, add hot water, 1 to 1.5 cm deep (if it is a movable bottom mold, please wrap it with tin foil, or use a cake stand on the baking tray with hot water). Put it in the oven at 170℃ and bake for 15 minutes, then adjust to 160℃ and bake for 25 minutes, the surface is slightly colored, turn off the oven, and use the residual heat to steam for 40-60 minutes. Take out the cake, wrap it with plastic wrap and mold after it has cooled completely, put it in the refrigerator, and release it when you enjoy it.
15.
Put the mold into the baking tray, add hot water, 1 to 1.5 cm deep (if it is a movable bottom mold, please wrap it with tin foil, or use a cake stand on the baking tray with hot water). Put it in the oven at 170℃ and bake for 15 minutes, then adjust to 160℃ and bake for 25 minutes, the surface is slightly colored, turn off the oven, and use the residual heat to steam for 40-60 minutes. Take out the cake, wrap it with plastic wrap and mold after it has cooled completely, put it in the refrigerator, and release it when you enjoy it.
Tips:
1. After the power is cut off, the residual heat of the oven will continue to work, do not bake it. In some ovens, even if the surface of the finished product does not appear brown, the heat may be in place, so the baking time should not exceed the recommended time for too long.
2. Be sure to bake in a water bath, and the temperature should not be too high, otherwise the surface will crack.
3. After half a day of refrigeration, the flavors of various raw materials begin to permeate and merge, and the taste is better.
