Lemon cheesecake
By VicentaLakin
The first time I made cheesecake, first of all because I loved cheesecake, and then I had a mother and a little hug and said it was better than it was for sale, and I was very encouraged! I'll keep up the gas for my family
Recipe Recommendations
- cream cheese 250 grams
- caster sugar 70 grams
- eggs of 2
- lemon juice 10 grams
- Crushed lemon peel 5 grams
- corn starch 15 grams
- low powder 20 grams
- rum 15ML
- plain yogurt 100ml
- Digestive biscuits 100 grams
- butter 40 grams
- sweet and sour
- roast
- several hours
- senior
Steps for Lemon cheesecake
1
First, a bottom cake is made, 100 grams of digestive cake is broken in a bag, and then it's crushed back and forth with a cane. Take out the down pot, add 40 grams of butter, evenly spread in the bottom of the cake, and then press the bottom flat vials slowly. I'm using live cake molds, so I'm going to pack a layer of tin paper and freeze it。2
250 g of creamed cheese insulated water softened, 70 g of fine white sugar was flattened with an egg-beater, without particles。3
One by one adds an egg, and when one is modulated with an eggbeater, the other is modulated with an eggbeater。4
Roll in lemonade and lemon peel, flat。5
Fall into corn starch 15 grams and low powder 20 grams, even。6
pour 100ml of yogurt, rum 15ml of rum, even。7
The cake is finished! Scratch the cake and put it in the bottom of the oven。8
As illustrated, water bathing is used and hot water is injected into a square dish at a height of more than half the size of the cake, at a minimum of 1.5 cm. I'll see you in an hour9
Ding,10
It's cold, it's not hot. You can freeze in the fridge for four hours11
I've waited less than four hours to cut it out in two hours, to dry it with hot water before cutting it12
The little hug was too fast, she grabbed a piece with her little hand! ♪ With grace in your mouth ♪13
It's so sweet14
How about a little tasteLemon cheesecake Make Tips
Don't let the fact that it's my first time making this fool you—I did my homework! I like to be innovative and didn't strictly follow Junzi's recipe; after learning from the experiences of others, I made some improvements:
1. Added lemon zest; it's a win-win for both nutrition and taste!
2. Used plain yogurt instead of milk; it's more nutritious!
3. Added an extra 20g of cake flour, but it doesn't seem to make much of a difference.
4. Baked using the water bath method. The cake mold must be placed on the bottom shelf to prevent the top from getting too dark and ruining the appearance!
5. After preheating to 160°C, place the mold in and bake at 160°C for an hour. Refuse the urge to open the oven in the middle—just peek from outside! That's my dedication, and that's my stubbornness!