Soufflé cheese cake

Overview

March, White Day. Miss him (her)? Then have a piece of cake and let it slowly melt in your mouth. It is sweet and delicate, soft and light, but it is also full of rich cheese flavor, mellow and fragrant. That kind of sweetness that makes people feel lonely is not only intoxicating and full of praise, but also makes people want to stop. This is what you will never forget after taking one bite - soufflé cheese cake!

Tags

• baking
• cake
• breakfast
• afternoon tea
• butter
• corn starch
• cream cheese
• egg yolk
• granulated sugar (for egg yolks)
• sugar (for egg whites)
• milk
• protein

Ingredients

Steps

1. 1 Make preparations: Melt the butter in water or heat it in a microwave. Put the egg whites in the refrigerator until a little thin ice forms around them. Sieve the cornstarch, place baking paper in the mold, spread melted butter on the sides of the mold, wrap the bottom of the live bottom round mold with tin foil to prevent water from entering, and preheat the oven to 180 degrees.

   

2. 2 Add fine sugar to the egg yolks and beat until the sugar is completely dissolved

   

3. 3 Add cornstarch and mix well

   

4. 4 Pour in the hot milk and stir quickly

   

5. 5 Place the egg yolk basin into the hot water pot, stir and heat until thickened, and immediately remove from the hot water

   

6. 6 Put the cheese in the microwave to soften it, add the melted butter, and beat with an egg beater until it is smooth and fine

   

7. 7 Pour the egg yolk paste into the cheese basin while it is hot, and mix the egg yolk and cheese evenly

   

8. 8 Cover with a hot wet cloth and start beating the egg whites

   

9. 9 Add the sugar to the egg whites in three batches and beat at low speed

   

10. 10 Beat until the egg whites hang down when you lift the whisk, which is a wet foamy state

    

11. 11 Add half of the egg whites to 7 and mix well, then add the remaining meringue and mix evenly

    

12. 12 Pour the batter into the mold and tap it lightly on the table to pop out any air bubbles

    

13. 13 Put it in the oven, put down the layer, bake in a water bath method at 180 degrees for 15 minutes, then lower the temperature to 160 degrees and bake for 25 minutes. The cake will expand and crack, it doesn't matter, because the oven is different. Turn off the heat immediately after the top is colored, don't overbake, and then don't take it out of the oven immediately, let it stay there quietly for 40 to 60 minutes

    

14. 14 Take it out to cool, wrap the mold with plastic wrap and refrigerate overnight. The taste will be better if it is refrigerated for at least 6 hours during the day.

    

15. 15 The cake will expand a lot when it is first baked and will be higher than the mold. It is normal for it to shrink after cooling. If it is a removable bottom mold, please wrap it with tin foil, or use a cake stand to place it on a baking sheet filled with hot water, or place the removable bottom mold on a pizza pan and then place it inside the baking pan