Japanese suvere cheesecake
By VicentaLakin
with just three ingredients, and without a little sugar and flour, you can make the best japanese suffre cheese cake, which is so simple that you can't handle it and eat it in your mouth. if you don't believe me, try it. you can make the best cheesecake even on zero. send the formula from the japanese chef god, ochikeron。
Recipe Recommendations
- eggs of 3
- white chocolate 120 grams
- cream cheese 120 grams
- cherry 5 stars five
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Japanese suvere cheesecake
1
All materials. Eggs and yolk are separated。
2
It melts in a small bowl of white chocolate。
3
Cream cheese is also softened and mixed into no particles。
4
The melted chocolate is mixed into the cheese paste。
5
Add three yolk tumbles to the yolk paste. (I double my weight)
6
Three proteins were fed into oil-free and water-free basins, and electric egg-pumpers were used to hit hard hair bubbles。
7
Take a third of the protein bubble and mix it evenly in the yolk paste。
8
And then all the yolk paste is poured into the remaining protein bubbles, evenly。
9
Putting the mixed cake in a six-inch cake model, a few bumps of bubbles. Preheat the oven 170 degrees。
10
Put the cake in the middle of the oven, add a plate of warm water at the bottom, paste the cake on the network, use the fire 170 degrees up and the cake is baked with water for 45 minutes。
11
The finished product. It's cool。
12
Cut and eat. It's better to eat in two hours if it's frozen in the fridge。Japanese suvere cheesecake Make Tips
WHEN THE CAKE COMES OUT, YOU CAN'T WAIT FOR IT TO COOL. IT'LL BE OKAY IF IT'S COLD AND IT'S GONE. SQUARE IS A 6-INCH MODEL. I DO DOUBLE TWO. MODELLING IS BEST DONE USING A LIVE BOTTOM MODEL, WHICH, IF IT IS ROASTED DIRECTLY ON WATER, MUST BE COVERED WITH TIN PAPER ON THE OUTSIDE OF THE MOULD IN ORDER TO PREVENT THE MOLD FROM ENTERING THE WATER. THE TIME AND TEMPERATURE OF THE ROAST IS DETERMINED BY THE TEMPER OF ITS OWN OVEN. TO KNOW IF THE CAKE IS COOKED, IT CAN BE PUMPED OUT WITH CHOPSTICKS, AND IF THE CHOPSTICKS ARE NOT GLUED TO STICKY PASTE, PROOF THAT THE CAKE IS COOKED。