Half-baked cheesecake

By VicentaLakin

Half-baked cheesecake
The food to be shared today is a half-cooked cheesecake and a full web of sweets, ready to enter. Half-baked cheese, more nuanced, penetrating and relishing。

Recipe Recommendations

  • biscuits 160 grams
  • butter 80 grams
  • egg yolk of 4
  • corn starch 30 grams
  • milk 250 grams
  • light cream 20 grams
  • cream cheese 320 grams
  • powdered sugar 50 grams
  • protein of 3
  • granulated sugar 50 grams

Steps for Half-baked cheesecake

  • 1
    Biscuit shredded, added soft butter。
  • Make Half-baked cheesecake step 0
    2
    The mix is even, with an average of two 6-inch impregnation floor flat, placed in the freezer reserve。
  • Make Half-baked cheesecake step 1
    3
    The yolk is added to the corn starch and the mix is even。
  • Make Half-baked cheesecake step 2
    4
    Butter milk is boiled with light cream, which is poured into the spare yolk and mixed into a thick form of placement。
  • Make Half-baked cheesecake step 3
    5
    Cream cheese is mixed with powdered sugar。
  • Make Half-baked cheesecake step 4
    6
    The cheese is added three times to the yolk paste, and the mix is evenly set aside。
  • Make Half-baked cheesecake step 5
    7
    A layer of oilpaper is attached to the mould with the bottom of the cake。
  • Make Half-baked cheesecake step 6
    8
    Protein hits big bubbles with sugar, three times with sugar, and up to 7。
  • Make Half-baked cheesecake step 7
    9
    One third of the distributed protein is quickly evenly mixed into the yolk cheese paste, and then the remaining protein is evenly mixed。
  • Make Half-baked cheesecake step 8
    10
    Fall into the mold, a few soft shocks。
  • Make Half-baked cheesecake step 9
    11
    IN THE FURNACE, A 15-MINUTE DRYER OF 150, A 200-DEGREE 5-10-MINUTE DRYER AND A 3-HOUR FREEZER ARE USED TO PREPARE THE WATER IN THE GOBIK T38。

    • Recipe Categories

    Recipe recommendation