Lemon cheesecake
By VicentaLakin
It's the first time I've ever made a cheesecake, and it's so simple and elegant, and it's so delicate, and it's got me into it. It's got some lemon juice. It's better and better! Too bad it's a little rough to eat
Recipe Recommendations
- cream cheese 125g
- eggs of 2
- animal whipped cream 50g
- yogurt 75g
- low-gluten flour 33g
- fine sugar 50g
- lemon pectin appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Lemon cheesecake
1
Cream cheese, light cream, yogurt in the kitchen
2
It's in the bowl
3
Add two yolks
4
Smash it evenly with an eggbeater。
5
Scan low-banded flour
6
Put it in the freezer with a rubber razor
7
Now I've got some protein
8
Protein gets close to a hard hair bubble
9
Take the cheese paste out of the fridge, dig a third of the protein into the cheese paste, mix it with a rubber razor
10
And pour it all back into the protein bowl
11
Smash it with a rubber razor
12
The bottom cake is wrapped in tin paper, and the cake is thrown into the bottom
13
with about 3 cm of water in the oven, the cake mold is placed in the oven, the oven is placed in the lower floor of the pre-heated oven, 160 degrees, one hour to 70 minutes。
14
Until the skin is evened, the cake is solid enough to come out of the oven. Just get out of the oven and the cake's fragile. Don't disembowel immediately. Wait till it cools
15
Put a lemon fruit glue on it, put it in the fridge, freeze it for more than four hours and then cut it for consumption。
16
Cut and share
17
Sweet yogurt cake is delicious