Eggs 4 Fine sugar 40g
Lemon juice 2-5 drops Vanilla extract 2 drops (can be omitted
How to make soufflé cheesecake Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 1

Step 1

Material preparation Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 2

Step 2

egg yolk and egg whiteseparation Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 3

Step 3

Add vanilla extract to the egg yolks to enhance the flavor, and pour in 10 grams of fine sugar. Take out the whisk and beat the egg yolks until they turn yellow and white. Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 4

Step 4

Add a few drops of lemon juice to the egg white to remove the smell Super fluffy soufflé cheesecake#Shunran Egg Beater Recipe Illustration 5

Step 5

Beat the egg whites with a whisk: 10 grams of fine sugar needs to be poured in 3 times and beaten Super fluffy soufflé cheesecake#shunran whisk Illustration of how to do it 6

Step 6

Whisk until small peaks appear when you lift the whisk. Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 7

Step 7

Pour 1/3 of the meringue into the egg yolks and mix well.Super fluffy soufflé cheesecake#shunran eggbeater's Illustration of how to do it 8

Step 8

Then pour all the stirred egg liquid into the remaining meringue and continue to stir evenly. Super fluffy soufflé cheesecake#shunran eggbeater Illustration of how to do it 9

Step 9

After stirring, pour into a 6-inch mold. If you want the batter to burst, you can put cheese slices in the middle; then you can put it in the oven (bake at 160 degrees Celsius for 45 minutes on top and bottom heat) Soufflé cheesecake cooking tips

When baking for 20 minutes, take out the tin foil and cover the surface, otherwise the cake surface will burn easily