Lemon Cheesecake
By VicentaLakin
Recipe Recommendations
- cream cheese 250g
- yogurt 100g
- butter 40g
- fine sugar 50g
- egg yolk of 3
- low-gluten flour
- lemon zest one
- protein of 3
- lemon juice 1 teaspoon
- Digestive biscuits 80g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Lemon Cheesecake
1
Prepare materials.
2
Put the cookies in a crisper bag and roll them with a rolling pin.
3
The more crushed the better.
4
Melt the butter and pour the biscuits into it.
5
Stir well.
6
Put oil paper into the mold, pour in the biscuits, and flatten them again with a flatter object to compact the biscuits.
7
Pour the cream cheese, yogurt, butter and 25g of fine sugar into a bowl.
8
Eggs separate.
9
Pour cream cheese, yogurt, butter and 25g of fine sugar into a bowl and heat over water.
10
Beat with an egg beater until a milky shape and turn off the heat.
11
Add egg yolks in turn.
12
Stir well.
13
Add the low-gluten flour.
14
Peel the lemon into bits.
15
加入奶酪中，Stir well.
16
Prepare materials.
17
Use an egg beater to make rough foam first, add lemon juice and 1/2 amount of fine sugar and beat again.
18
When the foam begins to thicken, add the remaining fine sugar.
19
Until the egg white is beaten until it is wet and frothy. (A hook appears)
20
Dig 1/3 of the meringue and mix it into the cream cheese batter.
21
用橡皮刮刀轻轻Stir well.
22
Then pour the batter into the remaining meringue.
23
Mix well.
24
Pour it into the mold and shake it gently a few times (without exerting too much).
25
Wrap the movable bottom mold with 2 layers of tinfoil paper, add water to the baking tray, place it in the bottom of the oven, bake at 175 degrees under water for 10 minutes, then adjust to 160 degrees for another 50 minutes. After roasting, take out and place it in the refrigerator together with the mold and refrigerate for 4 hours before removing the mold.
26
After demoulding.
27
Finished product.
28
Cut into slices.
29
Cut into slices.
30
Finished product.
31
Finished product.
32
Finished product.
33
Finished product.