I've been collecting cheesecakes for a long time, and I finally started making them for my husband's birthday, and they're delicious and shocking, and I've been baking them for a week or two, and I'm not addicted to them.This cake is actually not deliberately decorated, it's enough to fascinate you, you can hear the sound of a spoon, a small spoon entrance, let it slowly dissolve on the tongue, delicate, soft, delicious, the smell of milk is enough to enchant you, the moment of entering the cake without exaggeration really feels the feeling of happiness.

WHAT YOU NEED

Ingredients

300 grams of butter and cheese
45 grams of butter
57 grams of egg yolk
55 grams of sugar
11 grams of cornstarch
150 grams of milk
95 grams of protein
Honey and jelly in moderation
Strawberries in moderation
Measures to be taken
Sugar beads in moderation
Mint leaves in moderation

How TO MADE The soufflé cheese cake

Steps 1 to 4

1. The butter is melted, the protein is placed in the freezer until a little thin ice is formed around it, the cornmeal is sifted, the mold is stuffed with baking paper, the oven is preheated at 180 degrees, and the necessary materials are prepared.

2. The cheese is put in the microwave to soften, about 36 degrees, and then it's put in a bowl with the melted butter, and it's a little bit separate and irrelevant.

3. Use another bowl to mix the butter and sugar and then add the cornstarch to stir evenly.

4. Pour the boiled milk into the egg yolk bowl and stir quickly.

Steps 5 to 8

5. Place the same bowl in boiling water (boiling water on a small fire, be careful to burn, it is best to operate with gloves!), use a manual egg beater to quickly stir the dough, leave the hot water immediately until it is sticky (it should not take more than 1 minute to become sticky)

6. When it's hot, pour it into a bowl of cheese.

7. Stir evenly into a delicate paste and cover with a dried hot towel.

8. The protein is divided into three parts by adding sugar until the protein is shiny, and the protein tip on the egg beater can be dropped.

Steps 9 to 12

9. Add 1/4 of the beaten protein to the cheese paste.

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

11. Stir and pour into the mold.

12. Pour hot water into the pan (I'm using a live substrate, I'm using tin foil to make the bottom, I'm using oil paper to make the inside, I'm putting it in a saucepan, I'm putting it in hot water, so I don't have to worry about leaking water)

13. Put it in a preheated 180-degree oven, bake it for 15 minutes, then reduce the temperature to 160 degrees, bake it for 25 minutes, don't take it out, put it in the oven for 40-60 minutes, after cooling, wrap the mold together with a preservative film, put it in the refrigerator and refrigerate it for a night, in the morning decorate: peach jam add a little water, microwave it, then brush on the surface of the cake, put the fruit mint leaves in order, you can brush another layer of peach syrup on the fruit.

14.

Handy cooking tips

　　1. do not beat the protein too hard, lift the egg batter protein to a slightly curved angle can be 2. the cake will expand and crack when baked, after baking well in the oven for 40-60 minutes it will return flat3. Soufflé cheesecake is recommended to be refrigerated overnight and eaten later, it tastes better.