Ingredients ?

Cream cheese 300g

Unsalted butter (fermented) 45g

Egg yolks 57g

Fine sugar added to egg yolks 20g

Corn starch 11g

Milk 150g

Egg whites 95g

Fine sugar added to egg whites 55g

How to make Soufflé Cheesecake ?

Preparation ?

- Heat the butter over water to melt it. ?

-Place the egg whites in a mixing bowl for whipping and freeze until a little thin ice appears in a circle near the wall of the bowl.?

-Cornstarch sifted.?

- Line the inside of the mold with parchment paper. Fold the bottom of the sheet inward and lay it on the bottom of the mold, with the top about 1 cm above the mold. Lay another round piece of matting paper on the bottom.?

-Preheat the oven to 180°C .

Warm the cream cheese in a microwave oven to the temperature of human skin and place it in a large deeper mixing bowl (diameter ?) with the butter.

Add the butter to a deeper, large mixing bowl (about 25 centimeters in diameter) and mix well with a hand whisk.

Point Mix just enough to combine well, it doesn't matter if there is a slight separation of oil and water.

Mix the egg yolks and granulated sugar in a separate mixing bowl. Add the cornstarch and mix well.

Bring the milk to a boil, pour it into the egg yolk mixture, and heat over water while stirring quickly with a hand whisk until the mixture thickens. Use boiling water when heating over water.

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

Add a small amount of granulated sugar to the egg whites, which have not yet been completely thawed, and beat with a whisk until they reach seven points, which will take about 2 minutes and should not be too fast.

Add 1/2 of the remaining sugar to the meringue and beat for 30 seconds. Add the other 1/2 of the granulated sugar and beat with a whisk in a mixing bowl in slow circular motions. When you lift the beater, the tip of the meringue attached to the beater head will slowly curve down.

Pour 1/4 of the meringue into 5, turning with a spatula from the bottom of the mixing bowl and whisking vigorously. Add the remaining meringue and mix just until the cake batter is uniform in color.

Pour the cake batter into the molds and shake the molds a bit to distribute the cake batter evenly. Use a spatula to smooth the surface and pick up any air bubbles.

Place the mold in a baking dish and add hot water, 1 to 1.5 cm deep. Bake in the oven for 15 minutes, then reduce the heat to 160°C and bake for 25 minutes. When the surface of the finished product is charred brown, turn off the oven and use the residual heat to steam bake for 40 minutes to 1 hour.

Take out the cake, let it cool completely, then wrap it in plastic wrap and put it in the refrigerator to chill. Do not remove the paper liner from the bottom of the cake.

Tips

1. It's best to use solid-bottomed molds. If possible, try to use a deeper mold.

2, cut off the power, the residual heat of the oven will continue to play a role, do not bake over. Some ovens may be in place even if the surface of the finished product does not appear burnt, so don't bake for too long beyond the recommended time.

3. Move quickly throughout the operation. Carry out each step in an orderly manner so that the state of the whipped meringue remains unchanged.?

4. From the next day onwards, the flavors of the various ingredients begin to permeate and blend, making it more delicious. The flavor will fade if left for too long, so eat it up as early as possible.