Soufa Cheesecake
By EloyGerlach
Ingredients: salt,milk,eggs,white vinegar,sugar,low powder,chestnut powder
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Soufa Cheesecake
1
Remove the cream cheese from the refrigerator and warm it, beat over warm water until smooth and free of particles.
2
Add three egg yolks in portions and stir well.
3
Add milk and salt in turn and mix well.
4
Sieve in the low flour and chestnut flour, mix well like stir-fry, and the egg yolk cheese paste is ready.
5
Add a few drops of white vinegar to the egg whites, add sugar in three portions, beat until neutral foam; preheat the oven at 160 degrees for 10 minutes while beating the egg whites.
6
Mix it with the egg yolk cheese paste twice, pay attention not to make circles when stirring. Still like frying, pay attention to turn the bottom part up and mix well.
7
Apply a layer of salad oil to the inner wall of an 8-inch open-bottom round mold, wrap the bottom with tinfoil, place it in a baking sheet, pour cold water into the baking sheet, about 1 cm high, place it in a preheated oven, and bake for 45 minutes.
8
After the cake is baked, it is immediately baked and cooled. After cooling, it is demolded, and placed in the refrigerator for more than 4 hours. Professional ones also need to apply mirror pectin on the surface. Eating it yourself is so particular, hehe... Don't say I am lazy!