#aca烤培明星大赛#snowy Cheesecake
1.
Put the biscuits into a food processor and beat them into powder, add 30 grams of melted butter and mix well, pour them into the mold, compact them with a spoon, and refrigerate them for later use.
2.
.Cut the cream cheese into small pieces, add 30 grams of caster sugar and heat in insulated water, stir until smooth and no particles, add the egg yolks one by one and mix well.
3.
Add milk and 5 grams of lemon juice to the cheese paste in turn, stir well, and then add 50 grams of melted butter.
4.
Sift in low-gluten flour and cornstarch and mix well
5.
Add 2 grams of lemon juice to the egg whites, and add 60 grams of caster sugar to the egg whites in three times to beat until moist foaming, and mix well with the cheese paste in three times.
6.
Pour into the refrigerated biscuit bottom mold, shake out the bubbles and bake it in a preheated oven at 150 degrees in a water bath for 1 hour.
7.
After baking, use the remaining temperature to simmer for 30 minutes and then put it in the refrigerator for 4 hours
8.
Add 15 grams of caster sugar to the whipped cream and beat until the lines are clear, then spread on the cake base.
9.
Sprinkle with white chocolate chips after unmolding
