Souffle cheese cake

Souffle cheese cake

Introduction:

"A few days ago, I happened to see teacher Xiaohe's prescription on Ziyu's mother's blog, and I was immediately attracted. Because I happened to have these materials at home, I tried them very actively. The taste is really good. It's full-bodied with cheese aroma, mellow and endless aftertaste... If you like the taste of cheese, you must not miss this recipe. However, at that time, the family did not have a mold of a very suitable size, so they had to take a 7 "Qi Feng mold to make it. As a result, the cup was leaking... I don't know if it was because the bottom of the tin foil was not tightly packed, or if the tin foil made a hole carelessly. In short, when it was finally taken out of the oven, the bottom of the mold was dripping... Fortunately, it's not very serious, and it's not obvious when it comes out. Ingredients: 300g cream cheese, 45g butter, 51g egg yolk + 20g sugar, 11g corn starch, 150g milk, 95g protein + 55g sugar

Production steps:

Step 1: heat cream cheese in water and beat well

Step 2: melt the butter with water

Step 3: pour into the cream cheese

Step 4: stir evenly

Step 5: beat the yolk and add sugar

Step 6: stir until the sugar is completely melted

Step 7: pour in corn starch

Step 8: mix well

Step 9: pour in warm milk

Step 10: stir quickly and evenly

Step 11: put the egg yolk basin into the hot water pot to heat

Step 12: heat and stir until the yolk becomes a thick paste

Step 13: pour the thick yolk paste into the cheese paste

Step 14: mix well

Step 15: cover with wet cloth and set aside

Step 16: add sugar to the protein bowl in several times, and beat the protein to a wet foaming state (the extent that the egg beater can drop the triangular protein)

Step 17: pour the egg yolk into the cheese paste twice

Step 18: cut and mix well

Step 19: apply a thin layer of butter on the inside of the mold and wrap two layers of tin foil on the outside of the mold

Step 20: pour the batter into the mold

Step 21: knock a few times

Step 22: put in the baking pan, fill the pan with water and put it into the lower layer of the preheated oven. After 15 minutes at 180 degrees, turn it to 160 degrees for 25 minutes. After baking, put it in the oven for about 1 hour and take it out. After it is completely cooled, put it in the refrigerator for half a day and then cut it into pieces

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 51g

Fine granulated sugar: 55g

Corn starch: 11g

Milk: 150g

Protein: 95g

Note: 1. The yolk in the original formula is 57g, I beat three eggs, and the result is only 51g, so it's OK to use it; 2. If there is a bottom mold, it's better not to use such a bottom mold. Although the final demoulding is very easy, it's really unsafe in the water bath process, so I later specially defeated a cheese mold, and now it's not all open... 3. This amount is a little less in the 7 "mold, and the 6" mold should be more suitable. 4. Finally, I remind you not to leave too long when baking the cake, otherwise, it will be too heavy like me...

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet