Cheesecake
By VicentaLakin
This cheesecake is ready to enter, it's fine, it's smoother, it's cooler, it's better。
Recipe Recommendations
- cream cheese 225 grams
- light cream 50 grams
- milk 90 grams
- butter 80 grams
- corn starch 25 grams
- protein 150 grams
- lemon juice a little
- sugar 80 grams
- salt a little
- egg yolk 138 grams
- sweetening
- roast
- an hour
- simple
Steps for Cheesecake
1
SOFTEN THE BUTTER AND CREAM CHEESE IN MATERIAL A, MIXED WITH LIGHT CREAM, MILK, AND HEAT THE FIRE UP TO SMOOTH
2
MIXING MATERIAL B EVENLY
3
(A) REWIND THE MIXED MATERIAL B INTO MATERIAL A, EVENLY MIXED
4
THE YOLK IN MATERIAL D HAS BEEN ADDED TO STEP 3, AND IS EVENLY MIXED EACH TIME
5
Step 4 paste the yoghurt and cover the membrane in the freezer reserve
6
COMBINING SUGAR WITH MAIZE STARCH IN MATERIAL C, WITH A LITTLE SALT AND A FEW DROPS OF LEMONADE IN THE PROTEIN, WITH SUGAR IN FRACTIONS, AND WITH A BENDING STATE
7
Take part of the yolk paste mixed with the yolk paste, and cut it evenly, and then evenly all the yolk cheese
8
Inverted non-glubber; delivered to pre-heated ovens, with water added to 3/4 of cake moulds, water baths baked, 140 degrees 80 minutes. For specific time temperatures, refer to the home oven。Cheesecake Make Tips
Models should preferably be solid-based and not sticky in order to prevent water from coming in in the shower; freeze the refrigerator and taste better。