Butter cheesecake
By VicentaLakin
Cheesecakes are known to have originated in ancient Greece and then spread them from Greece to Europe. In the 19th century, following the immigrants, it reached the Americas, and this creamed cheesecake tasted like shit。
Recipe Recommendations
- cream cheese 225G
- eggs 3 only
- sugar 70g
- butter 20g
- low-gluten flour 40g
- light cream 15g
- milk 10g
- sweetening
- baking
- an hour
- ordinary
Steps for Butter cheesecake
1
Adding proteins to sugar and using electric omelet
2
Soften the cream cheese
3
Insulated water with an eggbeater to smoother
4
The cheese paste is evenly mixed
5
Low powder after sifting has been added, evenly mixed, with no flour particles。
6
The melted butter is added
7
We'll add the protein to the cheese paste three times
8
Smash it with a mixer stick
9
The inverted mould is 8 minutes full, the oven is preheated for 5 minutes, the temperature selection is 170 degrees, the temperature is 180 degrees down and the time is around 40 minutes. The proper drying of the bottom floor has to be extended, which ensures that the cake does not burst。
10
It's cooled and cooled in the fridge for two to three hours and tastes the best。