Cheesecake
by Reagan.
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Heat 125g cheese, 75g milk, 65g whipped cream in water
2. Heat over water and stir to form no particles
3. Beat in two egg yolks and stir, and the egg whites are placed in a water-free and oil-free bowl for later use
4. Sift in low powder and mix well
5. Put the egg yolk paste in the refrigerator for later use, squeeze the egg whites into three or four drops of lemon juice or white vinegar
6. The egg whites are sent to wet foaming, that is, they are lifted up to have a small hook shape
7. Take one third of the egg white and mix it into the egg yolk paste, stirring up and down to prevent the egg white from defoaming
8. Continue to stir in the remaining egg whites, and stir evenly up and down in the same way. At this time, the oven is preheated and the mold is coated with a layer of butter
9. Use the water bath method to bake, pour hot water into the bakeware, and bake at 150 degrees for 50-60 minutes. If it is a layer of tin foil under the movable bottom mold
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