Souffrey Cheesecake
By CristianDach
I made two of this cheesecake and ate it. The heating has been turned off. The weather is not sunny. I have been too lazy to update it. When the weather is fine this year, I am in a good mood. Let's write a process ~
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Souffrey Cheesecake
1
Separate the egg yolks and egg whites and freeze the egg whites until a thin layer of ice forms around them.
2
Beat the cheese under heat preservation and smooth, and add the melted butter under heat preservation and beat well.
3
Beat egg yolks with sugar until well, sieve in corn starch and mix well.
4
Add the boiled milk to the egg yolks, and quickly stir in insulated water until thick.
5
Stir the egg yolk paste into the cheese paste while hot, and cover with a hot towel. Set aside.
6
Whisk egg whites until moist and frothy, stir into the cheese paste in portions, and cut well. Take it out and refrigerate it for better taste ~
7
Pour into a pre-laid oiled mold, place on a pizza plate, and place on a baking sheet and bake over water.
8
Bake at 180 degrees for 15 minutes, reduce to 160 degrees for 20 minutes, and simmer in the oven for 40 minutes