Cheesecake
By VicentaLakin
At last, this Western point formula was found, with no butter and less sugar, so that it didn't feel greasy and fresh. It's better to add blueberries or cherries to the cake. Anyway, if you're cheeseman, make this cake:
Recipe Recommendations
- cream cheese 250g
- fine sugar 30g
- egg yolk of 3
- sour milk 150g
- lemon juice few drops
- flavoring liquor few drops
- whipped cream 80g
- low-gluten flour 30g
- protein of 3
- sweetening
- roast
- several hours
- simple
Steps for Cheesecake
1
Butter cheese room temperature or water insulation
2
Smuggle to smooth and then add sugar even
3
In two minutes, the yolk is even
4
A single-time yogurt mix
5
Add lemonade and mix it evenly
6
Cream of cream till 5-6
7
Cream is added to step five
8
Sift in low-banded flour, mix it with a manual omelet
9
In the other clean basin, the protein is divided three times into fine sugar to wet -- dry
10
When you're done with a small amount of protein, you're going to use a rubber razor and then you're going to pour the cheese into most of the remaining proteins
11
Scrambling into the bottom, in a four-sided wrapping of baking paper
12
it's usually baked with water, that's to say, in a dish with water, but i don't like to put the mold directly in the water, and i have to pack the tin paper. i usually put the grill and the grill on the same floor, the grill on top of the grill, and i inject the two-cm-high hot water into the grill, and then put the mold on the grill, so that it can both have water to bake and not allow the mold to get directly into the water
13
160 degrees, lower middle, one hour baked. One hour later, the surface was lighter and moved to 180 degrees, allowing it to be coloured and removed to a beautiful colour. Room temperature cools and freezes for three to five hours。