Basque cheesecake
By VicentaLakin
There's no cream at home. So yogurt was used instead of cream. I can't believe my child ate two pieces of cream today, but he didn't eat it when he first made it. And the most important soul of this cake is the charred surface, which makes the whole cake delicious。
Recipe Recommendations
- sweet and sour
- roast
- half an hour
- simple
Steps for Basque cheesecake
1
Prepare food, oven 210 degrees preheat。
2
Six inches of cylindrical pad paper, with oil paper higher than the mold cut off or folded down to the sticker。
3
The cream cheese room is softened and fine sugar is mixed to smooth。
4
Plus a full egg mix。
5
It is divided into scattered whole egg fluids。
6
The yogurt mix is even。
7
The corn starch is sifted in and mixed with a manual omelet。
8
Put the screen on the mold and paste it。
9
Put it in a pre-heat oven for 20-25 minutes。
10
When you're out of the oven and you're out of the oven and you're in the freezer, it tastes better。Basque cheesecake Make Tips
Be gentle when mixing, do not push too hard to create bubbles。