Basque cheesecake

Feels like it's the most economical cake. But it feels like it's a collection of failed cakes: it collapses because it doesn't blow, it's out of caramel, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out. It's just to boil, not to bake too much, so the flour must be small. This is 6 inches, 8 inches = 6 inches x 1.75. The oven temperature was 10 degrees high, 240 degrees and 220 degrees, respectively。

Recipe Recommendations

cream cheese
sugar
light cream
eggs
egg yolk
corn starch 10g

milk fragrance
baking
an hour
simple

Steps for Basque cheesecake

material collection. due to the need for a warmer operation, the material is normally prepared in the morning for restatement and done in the afternoon. with eggs, three eggs plus one yolk, but sometimes the remaining egg is not well preserved, and three eggs are not bad. cream cheese 300g + sugar 90g, filled with eggbaths. light cream, 180 milligrams. three eggs, one yellow. 10g corn starch in sift. six inches of oil sheet ready。

the hot cream cheese 300g mixed with white sugar 70g evenly mixed。

Add eggs in fractions, mix evenly one and add another。

slow injection of 180 ml of light cream, evenly mixed. the preheat oven is 230 degrees at this time。

sift 10 g corn starch, evenly mixed。

All of them are evenly mixed, pouring into the 6 inches。

Enter the lower middle of the oven, 230 degrees 15 minutes and 210 degrees 15 minutes。

Out of the oven. It's the lower middle, the lighter color。

There's no freezer, just cut it open, and it's just time. If an advanced refrigerator cuts one night, it collides and looks better。

It's the middle of the oven. It's heavier. Four hours after the freeze, the centre is slightly condensed. It's not realistic for me to talk too fast and freeze one night and cut again。