A heartful cheesecake

It's flat, but it's hot inside, it's soft, it's full of cheese magma, it's flowing, and it's like it's being knocked down and it's going to fly, and it's the super-grid-red-heart cheese. There's a little regret when it comes to venom, except for saliva; because at the first attempt, the temperature of the baking was bad, but the color was bad; there's just some venom left. Let's go. When learning to bake today, the temperature of the fire rises 10 degrees each; hey: God, the colour on the surface is not only the desired effect, but also the desired state of flow; Ben wanted to cut open and make a picture of it; the knife had just been cut off; the cheese sap ran out of the knife's front, back and back; it couldn't wait; it was easy to pick it up, it didn't chew it lightly, it just flowed milk oars, it just fell down, and it was so happy

Recipe Recommendations

butter 30 grams
fine sugar 12 grams
whole egg liquid 12 grams
low-gluten flour 50 grams
egg yolk a little
cheese tarts liquid appropriate amount

milk fragrance
baking
three-quarters of an hour
senior

Steps for A heartful cheesecake

Get your food ready

Butter and sugar in the pot

After turning white, join the egg drops

Scan low-banded flour

Slash it with a razor

4 pieces divided by weight, small groups to simulators Medium

Put your thumbs up the face of the face, and then put your toothpicks on the bottom of it

Send it to the preheated mid-level oven: 180 degrees, 170 degrees

It's 15 minutes to the surface

Squeezing the pre-prepared cheese sauce into the skin, together with the grill, into the freezer room of the fridge, until the thawing of all the cold and hard cheese pies: I can search my other recipe: the chrystal

Take out the surface brush and yolk

Send it to the preheated mid-level oven: 230, 180

Baking for about 8-9 minutes

It's hot

See, it's so good. It's hot, but hot