Japanese Soufflé Cheese Cake 的做法

• 1.Prepare the ingredients! In the original recipe, they didn't use sugar..... But I think it's too light.... So I add some sugar.
  
  Also preheat the oven at 350 now!

• 2.Break the white chocolate into small pieces in a pot with cream cheese.
  Remember it's double boiler melting method!

• 3.I found it is easier to use egg whisk to help blend the cream cheese with chocolate.

• 4.Tahlahhh! Done! Put it in the refrigerator to cool down if you r in hurry! I found the cake texture will be better if the batter is cold.

• 5.Cut the cookie sheet into a circle form. Make sure spray some oil on the cookie sheet.

• 6.Blending....

• 7.Separate egg whites and egg yolks!
  Add sugar to egg yolks! Blend it!

• 8.Done! I think it should be sticky ?

• 9.Mix the chocolate and cream cheese mixture with egg yolks.

• 10.Beat the egg whites! Make sure no water or egg yolks in this container.

• 11.Beat it to firm peak! This is over beat! Not good!

• 12.Adding 1/3 of meringue to the batter. Fold it gently.

• 13.Add rest of the meringue to the batter. Fold it gently.

• 14.Done!

• 15.Slowly pour the batter into baking pan..... So all the air bubbles can release from the batter.

• 16.Yes! Exciting hot water bath! And yes! The water has to be hot...

• 17.Ready to bake! Make sure put it in the bottom shelf so it won't crack?..... Bake at 337 for 15 minutes, another 15 minutes at 325..... And then bake with rest of heat for another 15 minutes. Yes the rest of heat means you need to turn off the oven.

• 18.Done! Wait it to get cool, and then wrap it with foil paper on top! Make sure the foil paper won't attach to the top of cake! And then put it in the refrigerator for 1 hr or so!!! Now you can enjoy your work!