Recipe: Frankincense Souffle Cheesecake (6")

Home Cooking Recipe: Frankincense Souffle Cheesecake (6


Add milk powder and whipped cream to the common Sufrey cheesecake, which is full of frankincense! The taste is light and the taste is rich~ It is a happy taste to eat! Fang Zi from: [I love cheesecake]--Futian nephew



  1. The cream cheese is softened at room temperature, simmered in a microwave oven for 30 seconds, then added with sugar and stirred with a whisk to a smooth state.

  2. Add the egg yolk to the cheese paste in portions and mix well.

  3. Add the whipped cream in portions and mix well, then add the lemon juice and mix well.

  4. The mixed skim milk powder and corn starch were sieved and stirred until no agglomeration.

  5. According to the method of hurricane cake protein, the protein is sent with an electric egg beater. When the fish eye is blister-like, fine-grained, and grainy, the sugar is added, and finally the hair is pulled out to a slight angle.

  6. Add 1/3 of the protein to the cheese paste and mix well by chopping. Then pour back the remaining 2/3 protein and mix well.

  7. Preheat the oven to 160 degrees Celsius, hot water bath, middle and lower layers, and bake for 45-50 minutes.

  8. After being baked and cooled at room temperature, the refrigerator can be refrigerated for more than 3 hours.


1. Do not send the protein to a completely rigid foam. Just pull out the sharp corners slightly and use hot water to make a water bath. These can prevent cracking of the cake surface. 2. Generally, when I am in the water bath method, I will choose to put the hot plate with the hot water on the bottom layer, and then put the cake on the grilling net and put it in the middle and lower layers. This avoids the water in the cake and saves tin foil. 3, the cake is baked until it is colored, and the cake is gently rubbed even if it is not shaken!

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