Cheesecake
1.
Whip the cream cheese with softened butter
2.
Use a manual whisk to fully beat until the color turns white
3.
Divide the caster sugar into 20g and 25g, add 20g of caster sugar to cornstarch and mix well
4.
Stir the boiled milk in 3, filter it into the milk pot, heat it on low heat until it is shiny and remove from the heat
5.
Add egg yolks, mix well quickly
6.
Put it on a small fire and heat again, stir until it becomes thick
7.
Add the viscous milk paste to the whipped cheese while it is hot and stir evenly. Cover the bowl with a hot towel and set it aside.
8.
Add 25g of fine sugar to the egg whites in two times, and beat with a manual whisk until it won’t drip after turning over the basin.
9.
Mix 7 and 8 with a spatula, and pour them into the mold. Vibrate from the bottom up for a few times to produce large bubbles, put the mold into the pizza pan, then put it into the baking dish, and pour hot water into the baking dish
10.
Preheat the oven at 180 degrees, put it in the middle and lower layer, and bake on the upper and lower fire for 10 minutes, turn to 150 degrees for 30 minutes, and then turn to 140 degrees for 20 minutes. After turning off the heat, let it sit in the oven for 1 hour.
Tips:
The cream cheese is softened in the microwave, otherwise it is very difficult to beat with butter.