Cheesecake
By VicentaLakin
My child does not drink milk from an early age and now needs calcium at the stage of development, so she has to change her way to eat something with a higher milk content. She doesn't reject this cheesecake and prefers to eat it, so it's my family's dessert. I use a mixer to stir cheese and egg fluids。
Recipe Recommendations
- cream cheese 250 grams
- low-gluten flour 60 grams
- eggs of 4
- corn starch 10 grams
- light cream 100 grams
- yogurt 125 grams
- sugar 50 grams
- milk fragrance
- burn
- half an hour
- simple
Steps for Cheesecake
1
Get all the material ready。
2
On the base of the mould a suitable piece of oil paper and a layer of butter on the cake wall。
3
Separate omelet and yolk。
4
Put cream cheese, light cream, yogurt in the mixer。
5
Smash it in a slid-free form。
6
Add yogurt and continue to stir evenly。
7
Sifting cheese, pouring it into a big bowl and sifting it into powder. Smash even。
8
When the flour and cheese paste are fully mixed, they are put in the freezer。
9
Add sugar to the egg count and send protein to eight distributions。
10
Adding the distributed eggs to the cheese paste evenly three times。
11
Put the mixed cake in the cake model and put it in a bowl with water。
12
The 160 degree oven bathing method. Make it one hour until the skin is evenly coloured。Cheesecake Make Tips
The heavy cream, cream cheese, and yogurt used should be taken directly from the refrigerator to ensure the cheese mixture becomes thick. Do not unmold immediately after baking. Let it cool naturally before unmolding. It tastes better after being chilled in the refrigerator.