Cheesecake
By VicentaLakin
Everyone likes cheesecake at the entrance, and I've done cheesecakes with hot water, and today I'm trying to finish cheese paste with a cuisine。
Recipe Recommendations
- cream cheese 240g
- yogurt 140g
- light cream 90 grams
- low-gluten flour 60g
- eggs of 4
- fine sugar 90g
- lemon juice
- sweetening
- roast
- several hours
- ordinary
Steps for Cheesecake
1
The 8-inch mold is wrapped in tin paper outside and the base plate is also wrapped in tin paper。
2
All materials and tools。
3
The cream cheese is softened and added to the cooker。
4
Add yogurt。
5
Add the cream。
6
The cuisine is muddled and then evenly rolled。
7
Add yolk。
8
Smash even。
9
Overscrutinise。
10
Keep flipping evenly。
11
Add lemonade to the protein。
12
A high-speed concussion of 30 laps with an eggbeater, followed by a large amount of thick bubbles in the protein plume, added to 50 laps of fine sugar。
13
Add the last fine sugar and continue to mix 60 laps。
14
Because it's cheesecake-like protein cream。
15
Take a third of the protein cream into the cheese paste。
16
Twist even, no bumps。
17
I'm not sure I'm going to be able to do that。
18
It'll be finished with the cake。
19
The cake fell into the mold, stunned and melted。
20
The oven is preheated for 10 minutes, with a proper amount of clean water injected into the gold plate, 150 degrees of temperature in the oven and 60 minutes of roasting。
21
Don't take it out right after it's done。
22
It's cooled and put in the fridge again for four hours。
23
Scratch the cake with hot water, and then cut every cut。
24
It's delicious, and you can taste the cheese cake from the entrance。Cheesecake Make Tips
I made this cake today with a cooking mechanism, and if it's any other way, the cheese has to be insulated。