[Souffle cheese cake]

A few days ago, I happened to see this prescription of teacher Xiaoyi on Ziyu's mother's blog. I was immediately attracted. Because I happened to have these materials at home, I tried them very actively. The taste is really good. It has a very strong cheese smell, mellow and endless aftertaste... If you like the taste of cheese, you must not miss this recipe.However, at that time, the family did not have a mold of very suitable size, so they had to take a 7 "Qi Feng mold to make it. The result was that there was a water leak... I don't know whether the tin paper was not tightly wrapped at that time, or the tin paper accidentally made a hole. In short, when it was finally taken out of the furnace, there were some dripping water at the bottom of the mold... Fortunately, it wasn't very serious, and it wasn't obvious that the cold stripping came out.Material Science:Cream cheese 300g, butter 45g, egg yolk 51g+ fine granulated sugar 20g, corn starch 11g, milk 150g, protein 95g+ fine granulated sugar 55g

Main Ingredients

• milk 150g
• corn starch 11g
• berry sugar 55g
• yolk 51g
• butter 45g
• Cream cheese 300g

Auxiliary Ingredients

• protein 95g

1. the egg yolk in the original recipe was 57g. I beat three eggs, and the result was only 51g, so I made do with it;2. if there is a fixed bottom mold, it's better not to use such a movable bottom mold. Although it's easy to demould in the end, it's really not safe during the water bath. Therefore, I later lost a special cheese mold, and it hasn't been opened yet...3. this quantity is a little less in the 7 "mold, and I think the 6" should be more appropriate;4. finally, don't leave for too long when baking the cake, otherwise it will be like me, and the color will be too heavy...