Cheesecake

1

Look at the look of the oven. Isn't it atmospheric fashion。

2

When the new oven is brought back, it will be rinsed with wet cloths, then warm the oven to 200 degrees and heat it up to 30 minutes, helping to remove the smell from the oven。

3

Now let's make cake and pour cheese, yogurt, vinegar and light cream into the mixer。

4

Smuggle to smooth。

5

The mixed cheese is pouring into the big bowl, putting it in the egg yolk, mixing。

6

Scan low powder, mix, freeze back in the fridge。

7

Protein mixed with sugar to wet hair bubble。

8

It's two or three times evenly mixed with cheese。

9

The molds were covered with some oil, and the cheesecake was poured。

10

In the case of live cake models, it is necessary to use tin wraps, pour water into the oven, and put the cake mold in。

11

It's baked in pre-heat ovens, baked cakes cooled, cooled in refrigerators, and tasted better after cooling。

Ingredients: Cream cheese 125g, heavy cream 50g, homemade yogurt 70g, white vinegar 6g, 2 eggs, cake flour 33g, white sugar 50g. 1. I used homemade yogurt today. Since this batch wasn't tart enough, I added a few grams of white vinegar. If you are using store-bought yogurt, you can simply use 75g of yogurt directly; there is no need to add white vinegar. 2. Since I am using a new oven, I am not very familiar with the temperature yet. I first baked it at 140 degrees for 30 minutes, felt the temperature was a bit low, adjusted it to 150 degrees to continue baking for 40 minutes, and finally used 180 degrees to brown the top. Next time, I estimate baking it at 150 degrees for 60 minutes throughout should be about right.