How to make Soufflé cheesecake

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the method of making Soufflé cheesecake.

1. First make the sponge cake base. Place the base of a 6-inch round removable bottom cake pan on a sheet of wax paper or oilcloth, and sift a thin layer of flour along the base with a sieve.

2. Remove the base and a circle of the same size as the base will appear on the oilcloth

3. Put the batter into the piping bag and squeeze it out in circles in the pre-screened circle.

4. Put the squeezed batter into the preheated oven at 180℃, bake on the middle layer for 9-10 minutes, until the surface is golden brown. Let cool and set aside. (The amount of batter in the recipe is enough to make about 3 sponge cake bases. The excess can be sealed and frozen in the refrigerator for at least 2 months, and then taken out and thawed for use when needed)

5. Next, make the cheesecake batter. Prepare all the ingredients, separate the egg white and yolk, soften the cream cheese at room temperature in advance, put the butter in a small bowl and heat it in water or microwave until it melts into liquid.

6. Beat the egg whites with a whisk and add 40 grams of fine sugar in three times. Beat the egg whites until they form slightly curved corners when the whisk is lifted (close to dry foam). Whipped egg whites

7. Put softened cream cheese and 25g sugar in another bowl and beat with a whisk.

8. Whip the cream cheese until smooth and without particles

9. Add egg yolks and beat evenly, then add melted liquid butter, milk and fresh lemon juice in turn and beat evenly. Add the ingredients one by one, stir thoroughly before adding the next one

10. Finally, add corn starch and stir evenly to make cheese paste

11. The whipped cheese paste is thick and smooth

12. Pour 1/3 of the beaten egg white into the cheese mixture, and use a rubber spatula to stir from the bottom up to mix the egg white and cheese mixture evenly. Stir quickly and don’t stir in circles.

13. Pour the batter back into the egg white bowl and continue to mix from the bottom up.

14. After mixing thoroughly, you will get a delicate and thick cheesecake batter

15. Apply a thin layer of butter on the inner wall of a 6-inch round pan to prevent sticking. Wrap the cake pan with tin foil

16. Place the sponge cake base on the bottom of the cake pan

17. Pour the cheesecake batter into the mold

18. Pick up the mold and shake it on a towel-covered countertop to shake out the large bubbles in the batter.

19. Place the mold in a baking tray and pour enough boiling water into the baking tray (do not add too little boiling water, otherwise the water will evaporate completely when the baking is halfway done)

20. Place the baking tray in the lower middle layer of the oven, bake at 150℃ for about 50 minutes. If the surface of the baked cake is too light in color, you can adjust the upper temperature to 200℃ and bake for about 3 minutes until the surface of the cake appears attractive golden yellow before taking it out of the oven (if the upper and lower fires of the oven you are using cannot be adjusted separately, you can finally increase the upper and lower fire temperatures to 200℃ at the same time and bake until the surface is golden brown). After the cake is cooled, put it in the refrigerator for 1 night before demoulding and cutting.

The method of making Soufflé cheesecake has been introduced in detail. Next, you need to make it yourself. And when you work hard to make delicious food, you will definitely be very happy. If you eat such fresh and hygienic food frequently, you will naturally become healthier and healthier.