Soufflé cheesecake

Overview

Cheesecake has always been my favorite. This soufflé cheesecake made by Mr. Kojima is slightly lighter than heavy cheese and richer than light cheese. It is really delicious.

Tags

• baking
• cake
• butter
• corn starch
• cream cheese
• egg yolk
• fine sugar
• protein

Ingredients

Steps

1. 1 Melt butter in a pot over water until it becomes liquid

   

2. 2 Place the egg whites in the refrigerator and freeze until there is a little bit of ice around them

   

3. 3 Soften the cream cheese, then mix well with a spatula or whisk;

   

4. 4 Add the melted butter to the cream cheese a few times, mixing once and then the next until completely mixed.

   

5. 5 Mix well

   

6. 6 Mix egg yolks + 20g fine sugar evenly

   

7. 7 Add sifted cornstarch to the egg yolks and stir evenly ~

   

8. 8 Pour boiled milk into the egg yolk paste and mix quickly.

   

9. 9 Then heat the mixture from the previous step over water, stirring constantly, until it becomes a thick paste, then remove from the hot water.

   

10. 10 Pour the paste from step 9 into the cheese lake while it is hot and stir evenly

    

11. 11 Mixed state

    

12. 12 Frozen until there is a little bit of ice around the egg whites, add fine sugar in three batches, until the egg whites are shiny and have larger, drooping peaks. That's it.

    

13. 13 Fold 1/4 of the egg whites into step 6 and mix well with a spatula;

    

14. 14 Then add the remaining egg whites and mix thoroughly with a spatula.

    

15. 15 Pour into a mold lined with baking paper on the bottom and sides.

    

16. 16 Water bath method, preheated to 180 degrees. I put it on the lower shelf of the oven and set it at 180 degrees for 15 minutes, then lowered the temperature to 160 degrees and baked for 30 minutes, then turned off the heat and left it in the oven for 40-60 minutes before taking it out

    

17. 17 Cut into pieces and eat