A simple six-inch cheesecake

By VicentaLakin

A simple six-inch cheesecake
At Mom's, make a cheesecake, choose the simplest option

Recipe Recommendations

  • cream cheese 180G
  • milk 180ml
  • eggs of 3
  • corn starch 63G
  • butter 27g
  • white granulated sugar 48G

Steps for A simple six-inch cheesecake

  • Make A simple six-inch cheesecake step 0
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    Based on the type and weight of the food, ready。
  • Make A simple six-inch cheesecake step 1
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    Take a large bowl of cream cheese milk and butter, insulate the water and mix it to soluble。
  • Make A simple six-inch cheesecake step 2
    3
    Dissolve and cool。
  • Make A simple six-inch cheesecake step 3
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    Separate the yolk of the three eggs from the omelette, which is first frozen in the fridge, added to the cold cheese paste and evenly mixed。
  • Make A simple six-inch cheesecake step 4
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    When corn starch is added, it is evenly mixed and sifted to ensure that the mouth is warm for 10 minutes。
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    Equation, low-speed mixing, white sugar three times。
  • Make A simple six-inch cheesecake step 6
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    Send it until the triangle does not drop down。
  • Make A simple six-inch cheesecake step 7
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    ADD CHEESE PASTE IN HALF, DRAW A Z FONT SO THAT IT DOESN'T FLATTEN THE CIRCLE AND AVOID BUBBLES
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    It's all evenly mixed, down to six inches。
  • Make A simple six-inch cheesecake step 9
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    Slightly and bluntly, remove the bubble and put it in the oven for 150 degrees and 60 minutes。
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    The finished chart。
  • Make A simple six-inch cheesecake step 11
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    The finished chart。
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    The finished chart。多做了个心形的芝士蛋糕，给我妈妈。
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    The finished chart。

    • A simple six-inch cheesecake Make Tips

    CHEESECAKE IS A CAKE MADE OF CHEESE FOR THE MAIN DAIRY. CHEESE IS ALSO KNOWN AS CHEESE, CHEESE, WHICH REFERS TO ANIMALS EMULSING BY LACTATION OR ENZYME CONDENSATION AND REMOVING CONCENTRATED DAIRY PRODUCTS MADE OF EMULSIONS. CHEESE ITSELF CONSISTS MAINLY OF NUTRIENTS SUCH AS PROTEINS AND LIPIDS, THE SAME AS MILK. CHEESECAKES CONTAIN A WEALTH OF MINERALS SUCH AS CALCIUM, ZINC AND VITAMINS A AND B2, AND MAKE THESE NUTRIENTS MORE READILY ABSORBED BY THE HUMAN BODY BECAUSE THEY ARE FERMENTED。

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