How to make soufflé cheesecake

• 

  1.Prepare various materials, separate the egg whites and egg yolks, and only use two and a half egg whites.Put the egg whites in the freezer and freeze them slightly for whipping

• 

  2. Spread butter on the surface of the mold, then add some sugar and roll it in so that the surface of the mold is covered with sugar.This will make it easier to demould and Grow taller

• 

  3. Heat the cream cheese and butter in the microwave for one minute, the butter melts, and the cream cheese To soften, it should actually be heated in a water bath, I'm lazy

• 

  4.Stir manually until smooth p>

• 

  5.Add corn starch and 40 grams of sugar to the egg yolks.It is best to sift the corn starch and stir evenly.Heat the milk to about 60°, pour in the stirred egg yolk mixture, turn on low heat and stir continuously until the liquid turns into a paste, turn off the heat immediately

• 

  6.Mix the cream cheese mixture and the egg yolk mixture, stir evenly without any particles, and cover with a damp cloth

• 

  7. Freeze the egg whites until there is ice on the surface, then add 20 grams of sugar in batches and beat until stiff peaks

• 

  8.In this state, there is a small sharp corner when the egg beater is lifted

• 

  9.Add the protein paste into the mixture covered with a damp cloth in batches, and stir evenly

• 

  10. Pour into the mold and find a larger baking pan.Pour in hot water, put in a small towel, and put in the cake batter, making sure it doesn't go past the bottom of the mold.It has a certain depth, preheat the oven, put it on the bottom layer, bake at 180 degrees for 15 minutes, and then bake at 160 degrees for 30 to 40 minutes.Pay attention to the coloring of the surface and cover it with tin foil in time

• 

  11.Do not take out the baked cake.Leave it in the oven to cool for an hour before taking it out

• 

  12.It doesn’t matter if it cracks, it will shrink after cooling.It will be more delicious after being wrapped in plastic wrap and refrigerated for 6 hours.