Cheesecake

Recipe Recommendations

• cream cheese 227 grams
• eggs of 4
• low-gluten flour 60 grams
• animal whipped cream 95 grams
• yogurt 140 grams
• fine sugar 90 grams

• milk fragrance
• baking
• an hour
• simple

Steps for Cheesecake

1

Materials: cream cheese: 227 grams, eggs: 4; animal light cream: 95 grams, yoghurt: 140 grams, barbed powder: 60 grams, fine sugar: 90 grams

2

Let's put eight inches of living cake in a tin wrap

3

Then we'll remove the mold's living base and put it back in a tin wrapper

4

Put a layer of soft butter on the inside wall of the mold

5

Start making cake paste. First, the cream cheese, the cream and yogurt are all insulated and smooth

6

Separate the yolk and add four yolk and evenly mix

7

And then sift it in the cheese paste

8

Put it in the freezer for half an hour with a hand-to-egger

9

Then we hit the protein section, and when we clear four eggs of fish eye shapes, we'll add a little sand. Sugar

10

Protein with thin sugar, and then when you lift an egg-beater, you can pull out a peak and have a slightly curved top

11

The cheese paste in the freezer is supposed to be thicker, and a third of the distributed protein goes to the cheese paste, evenly mixed with a razor

12

And then I'm going to dump the balance of the cheese paste in the balance, and I'm going to use the razor to level it evenly

13

Put the mixed cake in the pre-prepared cake mold, put it in the deep oven and pour it into cold water at 3 cm altitude

14

The oven's preheated at 160 degrees, and the layer's down for about an hour until the surface is evenly coloured

15

Don't get out of the oven. Put the natural cooler in the freezer for more than four hours

16

Frozen cheesecakes are taken out and the bottom up

17

Take off the cake and move it to a cake mat or plate

18

It's done

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Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes
• cheesecake recipes