How to make soufflé cheesecake

Appetite is also a desire, and in order to satisfy this desire, you will try everything. Although you have been satisfied countless times in the process, your heart is still empty because you have not done it yourself. In order to meet your needs, I will now introduce to you how to make soufflé cheesecake.

1. Preparation: Heat the butter in a water bath to melt. Place the egg whites in a mixing bowl and freeze until a thin layer of ice forms around the bowl. Sift corn starch. Place paper pads inside the mold. Fold the bottom of the paper pad inward and place it on the bottom of the mold. The top should be about 1 cm higher than the mold. Place another round paper mat on the bottom. Preheat oven to 180°C.

2.12 Heat the cream cheese in a microwave oven to human skin temperature, put it into a deep large mixing bowl (about 25 cm in diameter) together with the butter, and stir evenly with a hand whisk. Just mix well. It doesn't matter if there is a slight separation of oil and water.

3.21Put the egg yolks and granulated sugar into another mixing bowl and mix. Add cornstarch and mix well.

4.1 Pour 4 into the cream cheese while it is still hot and stir quickly until smooth and moist.

5.2 Boil the milk, pour it into the egg yolk paste, heat it in water, and stir quickly with a hand whisk until the egg yolk paste becomes thick. Use boiling water when heating in water bath.

6. Add a small amount of granulated sugar to the egg whites that have not been completely thawed, and beat with a whisk until 70% dispersed. It will take about 2 minutes, and the speed should not be too fast.

7. Take 1/2 of the remaining sugar and add it to the meringue and beat for 30 seconds. Add another 1/2 of the granulated sugar and beat slowly in a mixing bowl using a whisk. Lift the whisk and let the tip of the meringue attached to the whisk head bend down slowly.

8. Pour 1/4 of the meringue into 5, use a spatula to flip it up from the bottom of the mixing bowl, and stir vigorously. After mixing well, add the remaining meringue and stir until the cake batter has a uniform color.

9. Pour the cake batter into the mold and shake the mold to ensure that the cake batter is evenly distributed. Then use a scraper to smooth it out and pop the bubbles on the surface.

10. Place the mold in a baking tray and add hot water to a depth of 1 to 1.5 cm. Bake in the oven for 15 minutes, then increase the temperature to 160°C and bake for 25 minutes. When the surface of the finished product turns brown, turn off the oven and use the residual heat to steam and bake for 40 minutes to 1 hour.

11. Take out the cake, wrap it with plastic wrap and the mold after it has completely cooled, put it in the refrigerator, and remove it from the mold when you enjoy it. There is no need to remove the paper lining at the bottom of the cake.

Making soufflé cheesecake is no problem for our parents, but for young people who have to eat everything for themselves, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.