Soufflé cheesecake

Soufflé cheesecake

Overview

In "Twelve Taste of Flavors", Ting Fung chose soufflé as the dessert for Bing Bing, saying that she was a bit difficult to work with like a soufflé. When making soufflé, you need to separate the egg yolk and egg white, mix the egg yolk, butter, milk and other raw materials until evenly mixed, and then mix in the wet foaming egg white. If you mix too hard, the egg white foam will disappear, which is indeed a bit difficult to make. Just like getting along with girls, you have to be gentle to get it just right. Let’s make this ladylike dessert together today! There are absolutely no words to describe how delicious this soufflé cheesecake is. There is a real sizzling sound when you dig it in with a spoon, making you want to eat it until you can't stop eating it. During the baking process, the room is filled with the aroma of cheese. Below are the measurements for a 7-inch mold. I used a 6-inch round mold + 2 pudding bowls.

Tags

Ingredients

Steps

  1. Heat 300g cheese until very soft;

    Soufflé cheesecake step 1

  2. Add 45g of melted butter;

    Soufflé cheesecake step 2

  3. Beat with egg whip until smooth and delicate;

    Soufflé cheesecake step 3

  4. Add 20g sugar to 57g egg yolk;

    Soufflé cheesecake step 4

  5. Beat until the sugar is completely dissolved;

    Soufflé cheesecake step 5

  6. Add 11g corn starch and stir evenly;

    Soufflé cheesecake step 6

  7. Pour in 150g of hot milk and stir quickly evenly;

    Soufflé cheesecake step 7

  8. Place the egg yolk basin into the hot water pot and heat while stirring;

    Soufflé cheesecake step 8

  9. Leave the hot water immediately until it becomes sticky; (this step is a bit tiring, you have to keep beating, it takes a long time)

    Soufflé cheesecake step 9

  10. Pour the egg yolk paste into the cheese bowl while it's hot, mix quickly and cover with a damp cloth.

    Soufflé cheesecake step 10

  11. Start beating the protein. 95g egg whites, add 55g sugar in three batches, beat with low speed or manual beater until the egg whites hang down and form a wet foam;

    Soufflé cheesecake step 11

  12. Preheat the oven to 180 degrees first; pour the meringue into the egg yolk cheese bowl in two batches, cut and mix evenly;

    Soufflé cheesecake step 12

  13. Spread a layer of butter evenly in the mold; pour the batter into the mold and tap it lightly on the table to release air bubbles. If it is a live-bottom mold like mine, it needs to be wrapped in tin foil, but not for a solid mold;

    Soufflé cheesecake step 13

  14. Put it in the oven, put down the first layer, and use the water bath method, that is, put half of the water in the baking pan, put the mold into the water, try to use a deeper baking pan, so that the mold can enter the water to a certain depth; (Only pour 80% of the mold into the mold, the whole room will be filled with the aroma of cheese during the baking process!!)

    Soufflé cheesecake step 14

  15. Bake in the oven at 180 degrees for 15 minutes, then turn to 160 degrees and bake for 25 minutes. Do not take the cake out of the oven immediately after it dings. Let it stay in the oven for 40 to 60 minutes; (the pudding bowl on the right has a little too much cake liquid poured into it, and it eventually swelled and cracked)

    Soufflé cheesecake step 15

  16. After the cake has basically cooled and shrunk, take it out, wrap it in plastic wrap and refrigerate it for about 6 hours after it has cooled completely;

    Soufflé cheesecake step 16

  17. When cutting, wash or wipe the knife clean before cutting;

    Soufflé cheesecake step 17

  18. When you dig it in with a spoon, it makes a real "squeaking" sound, which makes you want to eat it until you can't stop eating it.

    Soufflé cheesecake step 18

  19. I want to eat again, what should I do?

    Soufflé cheesecake step 19