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Cheesecake (spinach Flavor)
by _蒍鉨 become good 々
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the spinach and blanch it in water, remove it and add a little water to squeeze it into juice.
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2. Separate the egg yolk protein into an oil- and water-free bowl.
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3. Melt the cream cheese and butter in insulated water and mix well until smooth.
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4. Add spinach juice and mix well.
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5. Add the egg yolks to the cheese paste twice and mix well.
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6. Sift in low-gluten flour, mix well in a straight line, do not stir in circular motions.
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7. Add white sugar and 3 drops of white vinegar to the egg whites.
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8. Dispense until neutral foaming, and the whisk is lifted into a hook state (preheat the oven after the meringue is dispensed, and the upper and lower heat is 150 degrees).
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9. Add the meringue to the cheese paste three times, and stir evenly from the bottom up, without stirring in circular motions.
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10. Spread a round greased paper under the solid base film, pour the cheese paste, and shake it lightly to produce bubbles.
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11. Fill the bakeware with water, place the film in the bakeware, heat up 120 degrees in a water bath, and bake the middle and lower layers at 150 degrees for 50 minutes.
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12. After being baked, let it cool off the film and refrigerate for several hours.
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13. The faint vegetable scent is mixed with the milky scent of cheese, and the taste is delicate.
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14. Finished product
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