Souffle Cheesecake

Souffle Cheesecake

Introduction:

"The cheesecake has always been my favorite. The shufulei cheesecake made by Mr. Xiaohe is a little lighter than the cheese, and a little stronger than the light cheese. It's really delicious."

Production steps:

Step 1: put the butter into the pot and melt it into liquid

Step 2: freeze the protein in the refrigerator until there is a little ice around

Step 3: soften the cream cheese, then mix well with a scraper or beater;

Step 4: in the cream cheese, add the melted butter several times, mix well one time, then add the next time, until completely mixed.

Step 5: mix well

Step 6: mix egg yolk and 20g sugar

Step 7: add the sifted corn starch into the egg yolk and mix well

Step 8: pour boiling milk into the egg yolk paste and mix well.

Step 9: next, heat the mixture in the previous step, keep stirring until it becomes a sticky paste, and then leave the hot water.

Step 10: pour the paste of step 9 into the cheese lake while it is hot, and stir well

Step 11: stir well

Step 12: freeze until there is a little bit of ice protein around, add fine sugar in three times, and the protein will be glossy and show a large drooping tip.

Step 13: Mix 1 / 4 protein into step 6, mix well with scraper;

Step 14: then add the remaining protein and mix it quickly with a scraper.

Step 15: pour into a mold with baking paper on the bottom and around.

Step 16: water bath method, 180 degree preheating. I put it in the lower layer of the oven. After 15 minutes at 180 degrees, I cool it down to 160 degrees and bake it for 30 minutes. Then I turn off the fire and keep it in the oven for 40-60 minutes before taking it out

Step 17: cut into pieces

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 57g

Fine granulated sugar: 20g (1)

Protein: 95g

Corn starch: 11g

Note: 1. This is a 7-inch formula. I use an 8-inch bottom mold. For fear of water, oil paper is laid on the bottom and around the mold to facilitate demoulding. 2. Water proof method can also be used: the baking pan and the baking net are placed on the same layer, next to each other. Hot water is injected into the baking pan and the mold is placed on the baking net. In this way, you can enjoy the steam and you don't need to let the mold go directly Contact with water. 3. I use Kiri cheese. This cheese is easy to mix well. It's not easy to mix. It can also be softened by microwave or water.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet