How to make souffle cheesecake

Egg custard cheesecake is a very common dish, and it is a delicacy that meat eaters cannot resist. Eating more of this dish can increase the body's collagen and effectively supplement protein. It has a relatively low fat content and calories, so there is no need to worry about obesity. The braised version is more delicious and can help female friends delay aging.

1. Prepare materials and weigh them

2. Separate egg white and egg white. Cover the mold with wax paper, which should be higher than the mold.

3. Add sugar to the egg yolks and beat them into a salad dressing with an electric whisk.

4. Soften the cream cheese and butter at room temperature, beat them with a whisk until smooth, then add lemon juice and beat.

5. This is what it looks like when it is ready

6. Add the egg yolk paste into the cream cheese and mix well.

7. Add the milk in portions, stirring evenly each time.

8. Sift in the flour twice and mix evenly.

9. Add sugar to egg whites twice and beat

10. Add the beaten meringue into the egg yolk paste in 2-3 batches and stir evenly.

11. The finished mixture

12. Pour into the mold, place heat-resistant containers around the baking tray, and pour in hot water. Preheat oven to 150 degrees.

13. Bake at 50 degrees for 10 minutes, then turn to 140 degrees and bake for 50 minutes. After baking, let it cool in the mold.

14. After cooling, remove from the mold, seal and refrigerate. Cut into pieces and eat!

15. It has a light and soft texture and tastes delicious.

16. A close-up

When you go home, you can also use your free time to make a soufflé cheesecake to reward yourself. Sometimes it is a very good thing to taste your own cooking skills.