Souffle cheese cake

Overview

It is said that this is the recipe of Mr. Kojima, and the finished product is just right in terms of sweetness and texture. So I decided to use the last bit of cream cheese to try this melt-in-the-mouth soufflé cheese cake. The original party entered it, but only one-third of the amount was actually done. Because there is only so much cream cheese left, and the original recipe is indeed a bit too much. If no one else joins in, it will take several days.

Tags

• pastries
• baking
• butter
• corn starch
• cream cheese
• egg yolk
• sugar
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Heat the cream cheese over water and beat until smooth

   

3. 3 Add melted butter

   

4. 4 Whip smooth

   

5. 5 Add 20 grams of sugar to the egg yolks and mix well

   

6. 6 Add starch and mix well

   

7. 7 Add milk and mix well

   

8. 8 Sit in boiling water and stir to form a paste

   

9. 9 Pour into the cheese paste while it's hot,

   

10. 10 Mix well

    

11. 11 Add the remaining powdered sugar to the egg whites and beat with a whisk until wet peaks

    

12. 12 Dig 1/4 into the cheese paste and mix well

    

13. 13 Then add the remaining egg whites to the cheese batter and mix well

    

14. 14 Put it into a mold, place it on a baking tray, and add hot water to the baking tray

    

15. 15 Put in the oven, middle layer, heat up and down, 180 degrees, bake for 15 minutes, turn to 160 degrees, bake for 30 minutes

    

16. 16 After coloring, turn off the heat and simmer for 40-60 minutes. After cooling, put it in the refrigerator

    

17. 17 Take out

    

18. 18 Remove the mold carefully