Shufulei cheese cake

Shufulei cheese cake

Introduction:

"It's said that this is the formula of Mr. Shimao. The finished product is just right in sweetness and taste. So I decided to use the last bit of cream cheese to try this instant Souffle cheesecake. Original input, but only one third of the actual amount. Because there is so much cream cheese left, and the amount of the original formula is a little too much. If there is no one else to join, you will have to eat it for several days

Production steps:

Step 1: prepare materials

Step 2: heat cream cheese over water and beat until smooth

Step 3: add the melted butter

Step 4: smooth beating

Step 5: add 20g sugar to the egg yolk and stir well

Step 6: add starch and mix well

Step 7: add milk and stir well

Step 8: sit in boiling water and stir to form a paste

Step 9: pour into the cheese paste while it's hot,

Step 10: mix well

Step 11: add the remaining sugar powder to the protein, and beat it with an egg beater until it foams

Step 12: dig 1 / 4 into the cheese paste and mix well

Step 13: add the remaining protein into the cheese paste and mix well

Step 14: put it into the mold, put it into the baking tray, and add hot water into the baking tray

Step 15: put in the oven, middle layer, heat up and down, 180 degrees, bake for 15 minutes, turn 160 degrees, bake for 30 minutes

Step 16: after coloring, turn off the heat, simmer for 40-60 minutes, cool and refrigerate

Step 17: remove

Step 18: carefully demould

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 57g

White granulated sugar: 20g

Corn starch: 11g

Milk: 150g

Protein: 95g

Sugar: 55g

Note: the original recipe can make a cake about 6-7 inches in size. For easy access, I used a small cake mold. Different oven conditions, coloring time will be different. The temperature is low, the cream cheese sitting in hot water will be easier to stir smooth.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet