Cheesecake

1

Prepare the materials

2

The cheese room's softened, and lemonade, and the cream is heavy, and it's in the food machine, and it's in the bowl

3

Disperse the yolk and pour it into the good cheese

4

Smash it evenly with an eggbeater

5

Sifting low-banded flour into yolk cheese

6

When you're fully integrated with a rubber razor, put it in the freezer

7

Then we hit the proteins with an electric omelet, one third of the fine sugar, and then one third of the sugar when it's white

8

Until the egg-beater pulls out a pointy angle

9

Take the cheese paste out of the fridge and add a third of the good protein

10

Put the rubber razor up and down, evenly. Be careful not to circle so that the protein doesn't melt

11

I'm going to pour all the mixed protein cheese back into the bowl with the protein

12

It's supposed to be very thin and thick

13

We'll outsource the moulds with tin paper to prevent water from entering when the water is baking

14

I'm going to dump the cake in the mold

15

INJECTING 3CM HIGH WATER IN THE OVEN

16

Put it in the lower floor of the oven. It's about 140 degrees an hour after preheat

17

The baked cake will be cooled and distilled into the fridge for more than four hours

1: The mixed cake batter should be thick and fine. If it is too runny and has many small bubbles, it means the egg whites have deflated, and the cake will not turn out well. 2: Remove from the oven and let cool before unmolding; there is no need to invert it like a chiffon cake. 3: Lemon juice can be substituted with yogurt for a fresher, sweeter taste, but since I didn't have yogurt at home, I used lemon juice instead. 4: It is normal for the baked cake to shrink slightly. 5: If you notice the surface starting to crack before the baking time is up, you can cover it with a piece of aluminum foil to prevent cracking. 6: Please refrigerate the cooled cake for more than 4 hours; it is also best to refrigerate it overnight for a better texture.