Cheesecake
by Qiu Silinlin
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare the ingredients. Separate the egg yolk from the egg white in two water- and oil-free bowls
2. Turn on a small fire π₯ put milk in the basin, stir and melt the cheese and oil, and become silky
3. Add three egg yolks over low heat and stir well
4. Turn off the heat, sift the low-gluten flour, stir evenly and put it in the refrigerator for 20 minutes
5. The egg whites and sugar can be beaten in three times
6. Prepare the cake mold and spread it with kitchen paper so that it is easy to demould, and wrap the bottom with tin foil and preheat the oven for ten minutes
7. Divide the egg whites into the refrigerated cheese paste and mix well
8. Pour the egg batter into the mold and shake the bubbles up and down (three times)
9. Put it in the oven tray and add water to the oven at 180 degrees and bake for 10 minutes, then turn to 30 degrees and bake for 35 minutes
10. After baking, you can add a little chocolate sauce to eat together and put it in the refrigerator for two hours to taste better.
Tips:The height of the baked goods made with a 6-inch mold is about the same as the store bought. The sweetness and sourness are moderately delicious.
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