Cheesecake (absolutely Not Shrinking)
1.
Heat the cheese over water and stir until softened.
2.
Put the softened cheese, melted butter, plain yogurt and 30 grams of white sugar into the cooking machine and mix well.
3.
Then add the egg yolk and stir well.
4.
Dry like low-gluten flour and continue to mix well.
5.
Stir until fully integrated and very delicate.
6.
Put 70 grams of white sugar into the egg whites in 3 times and beat until moist foaming.
7.
Stir the egg white paste and cheese mixture evenly, and pour it into an 8-inch open bottom cake tin. Do not make a circle or it will defoam.
8.
Put water in the baking pan, preheat the oven to 166 degrees, and put the cake tin in the middle and lower layer.
9.
Bake for 10 minutes to color, and then bake at 156 degrees for 50 minutes.
Tips:
1: For cheese, use ordinary cheese. It must be softened by heat insulation and water is not easy to produce graininess.
2: It is recommended to use a food processor to reduce a lot of tedious things, and to make the cheese paste completely blended and delicately without graininess.
3: The meringue paste must be beaten to wet foam, the purpose is to prevent the cake from cracking during baking.
4: The last thing is that the cheesecake contains a lot of water, so it is recommended to put it in the refrigerator overnight after cooling, and the taste will be much thicker.
)
Buy on JD
Buy on Amazon
)
)
)
)
)
)
)
)
)
