patterned cheesecake
By AdellaKihn
Ingredients: milk,butter,lemon juice,white sugar,corn starch,low powder,cream cheese,Oreo cookies,Heiqiao
Recipe Recommendations
- low powder 5g
- corn starch 20g
- cream cheese 175g
- white sugar 20g
- milk 20g
- lemon juice 1 tablespoon
- Heiqiao 2 blocks
- Oreo cookies 100g
- butter 25g
- milk fragrance
- burn
- ten minutes
- simple
Steps for patterned cheesecake
1
15g low flour, 20g corn starch, 175g cream cheese, 20g white sugar (egg yolk)+30 g (egg white), 20g milk, 2 small eggs, 1 tablespoon of lemon juice
2
Roll Oreo cookies into pieces.
3
Add melted butter and mix well.
4
Put it into a mold, press it, and refrigerate it for later use.
5
Melt the cream cheese in water and stir smoothly. Add the egg yolks in portions.
6
Add 20g of sugar in portions and stir well.
7
Add milk in portions and stir well.
8
Sieve in the powder and make a cross cross and stir well.
9
Add lemon juice and stir well to form a egg yolk paste.
10
First add 1/3 of the egg white to the egg yolk paste and cut well, then pour all the egg white into the egg white and cut well.
11
Pour into the mold and cover with tin foil with a loose bottom.
12
Put the black chips into the decoration bag, heat and melt, squeeze them into a spiral shape on the surface of the cake, and use a toothpick to draw the pattern.
13
Put 1/3 of water on a baking sheet, put into the preheated oven at 155 degrees C for 45 minutes, stick into the non-wet paste with a toothpick and take it out.
14
It's finally out of the oven!