Cheesecake

Cheesecake

1. The prepared materials have been weighed.

2. Separate the egg white and egg yolk into a clean, oil- and water-free container.

3. Milk, cream cheese and butter insulated water are stirred into a particle-free cheese paste.

4. Pour the egg yolk in three times and mix well.

5. Sift in low-gluten flour, stir evenly, do not stir in circular motions.

6. Add a few drops of white vinegar to the egg whites, and beat the sugar until moist foaming, that is, the egg beater has two small hooks, the meringue can slip off, and the oven can be preheated up and down by 180 degrees.

7. Take one-third of the meringue into the cheese paste, stir evenly, and stir from the bottom up, without stirring in circular motions.

8. Take another third of the meringue into the cheese paste and continue to mix evenly.

9. Pour the well-mixed cheese paste into the remaining meringue and mix thoroughly.

10. The 6-inch movable bottom mold is wrapped with tin foil, and the bottom mold is also wrapped with tin foil. A circle of oil paper is placed around the periphery. Pour the cheese paste into the mold, shake it a few times, and shake out bubbles.

11. Put the cheese paste in a baking tray and pour warm water.

12. Bake the cake in the water bath for 60 minutes in the oven on the heat of 120 and lower the heat of 150.

13. The cheesecake that has been baked for half an hour looks good.

14. The baked cake does not need to be inverted, and it tastes better after being allowed to cool in the refrigerator overnight.

15. Finished product.

16. Finished product (please forgive me for my knife skills).

17. Finished product.