Cheesecake
By VicentaLakin
The cheesecake is very similar to the twilight cake. Just reduced flour use and added cream cheese. The finished product is not only tender and soft, but also brings out the charm of cheese。
Recipe Recommendations
- cream cheese 100 grams
- milk 50 grams
- butter 30 grams
- eggs of 3
- low-gluten flour 15 grams
- corn starch 10 grams
- fine sugar 50 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Cheesecake
1
Prepare the required material。2
Protein and yolk are in a water-free and oil-free egg-pumping basin, respectively。3
Cream cheese with milk and insulated water to smooth and granular form。4
The butter melts。5
Put butter in the cheese paste and mix it evenly。6
Add yolk three times and mix evenly。7
Sift low-banded flour and corn starch, evenly mixed。8
A third of fine sugar is added when the egg is emptied into a thick bubble, a third of fine sugar is added to the thin foam and the rest of the fine sugar is added to the texture until it becomes wet-haired。9
Take one third of the protein to the yolk paste, and evenly flip。10
The remaining protein paste is then poured into the cheese yolk paste, evenly mixed。11
Put the cake in the cheese mold, eight points full。12
The cheese mold is placed in the oven with hot water of 2-3 centimetres and the bath method is about 45 minutes after 160 degrees and 20 minutes in colour。13
Once out of the oven, the cake will be separated and then disemboweled, cooled and then eaten better。Cheesecake Make Tips
The proteins don't get too hard, they just get wet, they're soft, they're open when they're too hard, don't rush it out, let it cool in the oven, then take out the room temperature and put it in the fridge. Refrigeration