1. The amount of seven inches and eight inches respectively,
2. Prepare the ingredients first. The egg whites must not contain water or oil, and there must be absolutely no egg yolks. As long as there is a little bit of the above stuff, the egg whites will not be successful.
3. Mash the cheese and "soften", add the "melted" butter; beat the cheese and butter with a whisk until even.
4. Take a clean basin, add the sifted cornstarch, sugar and egg yolk, and use a whisk to beat evenly; pour in the hot milk and stir evenly; place the milk and egg yolk bowl in a hot water pot and stir (the pot is on fire , Remember, the key to whether it can be viscous, don’t think that it will be successful if you put it in hot water;) Stir until the liquid becomes a thick batter, immediately take it out and put it aside; Pour the heated egg yolk paste while it’s hot Put it into the cheese paste and stir evenly; stir the egg yolk paste and cheese paste until it is even, fine and particle-free, and put aside.
5. Use a whisk to beat the egg whites until they are like fish-eye bubbles, add 1/3 of the fine sugar, and continue to beat until the egg whites begin to thicken and become thicker, and then add 1/3 of the sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar. (If you add too much sugar at one time, it will hinder the frothing of the egg whites, so when you beat the egg whites, you are usually used to adding sugar in portions. Of course, this does not mean that you will not be able to beat the egg whites if you add all the sugar in one time. , It’s just that it will take more effort.) Just hit the egg whites to the wet foam. The so-called wetness, as shown in the picture, the egg whites pulled up by the whisk can pull out the tip, but the tip will bend downward, that's it.
6. Pour the mixed cheese batter into the meringue, cut and mix the batter (from the bottom up and mix, do not stir in a circular motion, so as to avoid the protein defoaming) and mix well
7. Pour the batter into the cake tin. Add hot water to the baking tray to 70% full. Of course, you can choose to put a piece of tin foil or butter paper on the bottom of the mold. I don't have a pad. In addition, if the cake mold has a live bottom, remember to put tin foil on the outer bread to prevent water from entering.
8. Preheat the oven to 175 degrees, knock the mold into which the cut cake batter is poured on the table a few times, shake out bubbles, and put the mold into a baking pan with water
9. Put the baking tray into the oven, put it on the lower level, and fire up and down. Bake at 175°C for 15 minutes, then change to 155°C for 30 minutes. , If you are pursuing darker colors, you will be optimistic about the time)
10. Cracking is a major feature of cheesecake. Don't think this is a failure, dear. Some people pursue cracking, while others pursue not cracking. Haha
11. After baking, do not take it out. Put it inside for 1 hour before taking it out. At this time, it will shrink to its original size, wrap it in plastic wrap, put it in the refrigerator, and refrigerate it for more than 6 hours before eating (this 6 hours can’t help it) If it is, I can’t help you either, the miracle taste is only in these 6 hours, are you waiting? Haha)
12. I made it at night and didn't eat it until the next day. This is the picture of the refrigerator on the second day
13. Scrape around the edge carefully with a knife to demould. Haha
14. The thick texture unique to cheesecake, wow.
15. Don't eat too much, high in calories. Haha, I can eat two pieces at once
16. You can’t finish it at once, it’s okay, wrap it in plastic wrap and store it in the refrigerator for several days
