How to make Souffle Cheesecake

Souffle Cheesecake

Ingredients

How to make Souffle Cheesecake

A. Cream cheese 300g, butter 40g,

How to make Souffle Cheesecake

B. Three eggs (yellow and white separated by yolk separator): 58G yolk, 20g sugar, 11g corn starch, 150g milk

How to make Souffle Cheesecake

C. 98g protein, 55g sugar

How to make Souffle Cheesecake

Decoration: strawberry, kiwi, love decoration, mint leaf.

Tools and molds: non stick 6-inch mold, manual egg beater, Panasonic electric egg beater (for protein), oil paper, tin paper.

Preparation: melt the butter, sift the corn flour, pad baking paper on the bottom of the mold, and coat a thin layer of butter on the inner wall.

How to make Souffle cheese cake

1. Put the cream cheese into the microwave oven and soften it at low temperature. (it can be melted at room temperature in hot weather)

2. Melt and mix with butter in a bowl. It doesn’t matter if it’s separated

Stir together the corn flour and egg yolk. 3.

4. After the milk is boiled, slowly pour it into the yolk basin and stir it quickly.

5. Put the well stirred egg yolk paste basin in boiling water (turn down the heat to keep boiling, avoid scalding, it’s better to operate with gloves!), quickly stir the egg paste with a manual beater until it becomes sticky, and leave the hot water immediately (just like the corn paste in childhood, this process takes about 1 to 2 minutes)

6. Immediately pour the egg yolk paste into the previous cheese bowl and stir continuously.

7. Stir it into a very delicate and even state in the drawing, cover it with a layer of hot towel without dripping and put it aside.

8. At this time, we began to use food C to kill protein. Add sugar to the protein three times.

9. Use the electric egg beater to beat the egg white until it is glossy. Just drop the sharp point of the egg white on the beater.

10. Add the whipped protein 14 to the cheese paste. (stir well from bottom to top, then add all the remaining protein and mix well in the same way)

11. Preheat the oven at 180 degrees. Pour the cheese paste into the mold. At the same time, hot water is injected into the baking pan (the bottom of the movable bottom mold needs to be wrapped with tin foil, then lined with oil paper, the inner wall of the mold is coated with a layer of butter, and then put into the baking pan with hot water, which is called water bath method, and there is no need to worry about water leakage)

12. Put it into the preheated oven, bake at 180 ℃ for 15 minutes, then lower the temperature to 160 ℃ for 25 minutes. Don’t take it out after baking. Leave it in the oven for 40-60 minutes. After cooling, wrap the plastic film with the mold and put it in the refrigerator for one night. Use fruit or other decorations the next day.

hot tip

1. The air in the Souffle protein will expand when heated, and it will shake during the baking process, which will make the surface of Souffle expand after baking, so as to have a light and soft taste. But after cooling, the cake will shrink a little, which is normal.

2. All cheese cakes need to be baked with water bath, otherwise they are easy to crack and the skin is hard. The cake must be completely baked, otherwise the inside is too wet and soft, and it will be difficult to cut. To judge whether the cake is baked well, gently press the surface of the cake with your hand. If there is no flow, it’s almost the same.

3. The roasted souffles are very tender and soft. They need to be cooled for about an hour and then refrigerated for at least 4 hours before eating. The taste is better.

4. There are three key points in sufurei’s success: the wet protein cream, the correct mixing method, and the oven temperature should not be too high. It’s not so difficult to master these three points and make a successful sufurei.

How to make Souffle Cheesecake

Souffle Cheesecake

Ingredients: 300g cream cheese, 45g butter, 57g egg yolk, 20g sugar, 11g corn starch, 150g milk, 95g protein, 55g sugar,

How to make Souffle Cheesecake

Decorative materials: Peach jam, strawberry, raisin, sugar beads, mint leaves.

How to make Souffle Cheesecake

Preparation: melt the butter in water, freeze the protein until there is a little ice around, sift the corn flour, put baking paper in the mold, and preheat the oven 180 degrees.

How to make Souffle Cheesecake

How to make Souffle cheese cake

1. Prepare the required materials.

2. Soften the cream cheese in the microwave oven, about 36 degrees, and then put it into a basin with the melted butter. It doesn’t matter if it’s a little separated

3. Put in egg yolk and sugar in another basin, and then add corn flour to mix well.

4. Pour the boiled milk into the yolk basin and stir quickly.

5. Put the mixing basin in boiling water (boiling water while boiling, pay attention to scald, it’s better to operate with gloves!), and quickly stir the egg paste with manual beater until it’s thick. Leave the hot water immediately (until it’s thick for no more than 1 minute)

6. Pour it into a well beaten cheese bowl while it’s hot.

7. Mix well into a fine paste and cover with a hot towel.

8. Add granulated sugar to the egg white in three times to make it glossy. Just drop the protein tip on the egg beater.

9. Add 14 parts of the beaten protein into the cheese paste.

10. Stir well from bottom to top, then add all the remaining protein, and mix well in the same way.

11. Mix well and pour into the mold. Put hot water into the baking tray (I use a movable bottom mold, first wrap the bottom with tin foil, then make the lining with oil paper, put it in the pizza tray, and then put it in the hot water, so that I don’t have to worry about water leakage)

12. Bake in a preheated 180 ℃ oven for 15 minutes, then lower the temperature to 160 ℃ for 25 minutes. Don’t take it out after baking. Leave it in the oven for 40-60 minutes. After cooling, wrap it with plastic wrap and put it in the refrigerator for one night. Morning Decoration: Honey Peach jam with a little water. After micro wave heating, brush a layer on the surface of the cake. Place the fruit mint leaves and brush a layer of honey peach on the fruit Syrup will do.

Food tips

1. Don’t beat the egg white too hard. Just lift the egg beater and let it bend slightly

2. When the cake is baked, it will expand and crack. After baking, it will be flat after 40-60 minutes in the oven.

3. It’s better to refrigerate the Souffle cheesecake overnight.