Schoveley cheesecake
By VicentaLakin
Cheesecake has always been my favorite, and it's a little light, a little thicker than a little cheese。
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Schoveley cheesecake
1
Butter in the pot, melts into liquid
2
The protein is frozen in the freezer, it's a bit cold
3
Softening of cream cheese, which is then modulated with a razor or an eggbeater
4
The cream cheese is mixed with melted butter several times, and is mixed again and again until it is fully woven。
5
It's a blend
6
oyster+20g fine sugar mix evenly
7
A sifted corn starch mix in yolk
8
Boiled milk pours into the yolk paste, which is quickly plattered。
9
The previous mixture is then insulated from the water to heat, and it is kept mixing until it becomes a sticky paste and leaves the hot water。
10
The paste of step 9 is evenly mixed while the heat is pouring into the cheese lake
11
Combination in good shape
12
There's a little iced protein in the surrounding area that's added three times to the fine sugar, and it's a little lightened, and it's a little low pointy。
13
1/4 protein mixed in step 6 with a razor
14
And then you add the remaining proteins to it with a razor and it's completely smooth。
15
It's in the bottom and around。
16
Water bath, 180 degrees preheat. I put it down in the oven, 180 degrees, 15 minutes, cooled to 160 degrees, 30 minutes, then shut down and suffocated in the oven for 40-60 minutes
17
Slice and eat