Souffrey Cheesecake

1

Cream cheese softens at room temperature. If it doesn't soften easily in winter, you can heat it under hot water and stir evenly with a spatula.

2

Add 15g of fine sugar to egg yolks and stir well. Don't stir

3

Bring the milk to a boil, quickly add it to the egg yolk paste, and stir quickly. This step should be as fast as possible.

4

Stir until thick and add to the cream cheese before stirring while hot and mix well.

5

Remove the egg white frozen until there is ice residue around it, add 1/3 of the sugar, beat on medium speed for about 2 minutes, then add 1/3 of the fine sugar, tell to beat for half a minute, add the remaining sugar for the last time, and stir slightly with an egg beater.

6

Whisk the egg whites into 1/3 of the cheese paste mixed before, mix well, add the remaining ingredients and stir well

7

Wrap the outside of the cake mold with tin paper starting from the bottom

8

Fill a baking sheet with 1- 2 cm of hot water and preheat the oven at 180. Bake for about 20 minutes, adjust to 160 degrees, and 15 minutes (adjust according to different ovens)

1. The egg white must be frozen in advance until there is thin ice around it, so that the egg white will be more delicate. 2. The mold is wrapped with tin foil for waterproof. 3. This Souffrey cheesecake is characterized by its particularly delicate, smooth and soft taste. 4. Refrigerate for more than 6 hours and you will find that the taste is better, which makes you can't stop... Cheese, I think many people love and hate it as much as I do. They love its perfect taste, but they are afraid of its extremely high calories. Haha, it's so rare to make it difficult for yourself. Enjoy dessert. Dear people ~~ Let's do it together ~~~