White chocolate cheesecake
By VicentaLakin
It's rare to see a heavy cheese with no bottom, and it's in the search for white chocolate and cheese. Of course it's in the plan. No yogurt or no yogurt. As for the consequences, we can only see. I don't want to make a big round of cheese, cut it in half to make a few cupcakes. There's not much to eat. It's good. The bath, which seemed to have been baked for quite a long time, finally saw the surface corroded. That's it, cool it, cool it. It's not easy having a cheesecake。
Recipe Recommendations
- cream cheese 112 grams
- sugar 12 grams
- white chocolate 63 grams
- corn starch 2 grams
- eggs 37 grams
- yogurt 180 grams
- lemon juice 10 grams
- salt
- sweetening
- baking
- several hours
- simple
Steps for White chocolate cheesecake
1
Materials: 112 grams of cream cheese, 12 grams of sugar, 63 grams of white chocolate, 2 grams of corn starch, 37 grams of eggs, 180 grams of yogurt, 10 grams of lemon juice, 1/16 spoons of salt
2
Put white chocolate in the bowl, heat it up to melt。
3
It's completely melted, removed, naturally cooled。
4
Softened room cream cheese with sugar。
5
Add corn starch and mix it evenly。
6
Add egg fluids in fractions and mix evenly。
7
Add lemonade, salt, even mix。
8
Add yogurt and mix it evenly。
9
Add chocolate
10
Smash even。
11
Load the mold, full eight-nine。
12
Put it in the oven, mid-level, bathing method, 175 degrees up and down, about an hour. When the surface is coloured, the fire shuts down and an hour in the oven。
13
Get out of the oven and put it in the freezer for more than four hours。
14
Get out of the oven and put it in the freezer for more than four hours。
15
Strip, eat。
16
Strip, eat。White chocolate cheesecake Make Tips
This cake can also be baked directly without a water bath. This quantity is for half a 6-inch cake; if using a loose-bottom pan, wrap it in aluminum foil. Baking time and temperature should be adjusted according to actual conditions.