Schoveley cheesecake
By VicentaLakin
French dessert Schufflé, Soufflé, also translated as a comb, souffle. It's a French-origin sweet, baked, light and loose. The cheese is thicker than the cheesecake, which is the equivalent of the cheesecake. It's often described as ice cream. It's ready to enter. It's delicious。
Recipe Recommendations
- cream cheese 200g
- old yogurt 80g
- milk 67g
- protein of 3
- cream cream a
- light cream 80g
- corn starch 10g
- lemon juice 10g
- fine sugar 60g
- sweetening
- baking
- several hours
- ordinary
Steps for Schoveley cheesecake
1
Cream cheese softens and tumbles
2
The light cream and the old yogurt are evenly mixed, mixed into the cream cheese on several occasions, and evenly mixed with the manual omelet
3
Then join the yolk and keep it even
4
Join the corn starch mix
5
Add milk and lemonade to be evenly mixed into a rarer cake paste
6
Filter the whole cake and get more elaborate cake
7
The proteins will be distributed to 70% of the textures with sugar
8
I'll put the well-written protein in the cake paste
9
The cake is made into a live bottom model wrapped in tin paper, placed in the lower layer of the pre-heated oven, baked from water
10
Twenty minutes of high temperature at 200° and then a temperature down to 150° 40 minutes of surface gold yellow. The baked cake room was cooled, and it was cooled in the fridge for three hours, with some cream on the final surface and a little blueberries。