Classic cheesecake
By VicentaLakin
It's so thick, so thick
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for Classic cheesecake
1
Egg protein and yolk separated in containers, cheese, butter, 30 grams of white sugar placed in a bigger stainless steel basin to heat up to basic melting
2
The cheese paste is mixed with pure milk and smoother to almost no particles
3
It's all mixed up
4
Corn starch sifted into cheese paste
5
the remaining 60 g of white sugar drops into the protein three times to the point where the protein is clearly tattooed and the buttons don't fall
6
The distributed proteins were evenly mixed in the cheese paste three times, at which point the oven preheated 160 degrees 10 minutes, the bottom of eight inches of cake was wrapped in tin paper, and the cheese was poured down into the molds for a few seconds, and bubbles were sprung
7
The oven is preheated, bathing, full of water in the oven, cake molds in the oven, 160 degrees 10 minutes in the middle of the oven. When the skin of the cake is colored and baked for 50 minutes at 130 degrees, the baked cake doesn't rush out of the oven, the oven door opens a small gap with chopsticks, the cake is naturally cooled in the oven for about an hour, and then the cake will shrink back
8
I put it in the freezer for more than four hours. I put it all night longClassic cheesecake Make Tips
Eggs for cakes don't use eggs for refrigerators, eggs for refrigerators, proteins for water, and proteins that don't even work