1. Lay two layers of baking paper in a six-inch chiffon mold. The baking paper and the edge of the mold should be as close as possible. The cream cheese is taken out at room temperature and softened until it can be easily mixed with a spatula.
2. Add fine sugar and electric whisk on low speed and beat evenly
3.
Add three eggs in batches (room temperature)
Each time you add eggs, stir well and then add another time
4. Sift the whipped cream, add low-gluten flour and mix well, then add vanilla extract and lemon juice and mix well
5. Pour the stirred whipped cream into the cheese paste, stir evenly, sieve twice, and pour into the chiffon mold
6. Preheat the oven to 220°C and bake at 220°C for about 28 minutes
7. If you don’t like the flow heart cake, you can extend the baking time appropriately
8. After baking, let it cool at room temperature, then wrap it in plastic wrap and put it in the refrigerator
9. It can be refrigerated for 4-5 hours and can be refrigerated overnight. The creamy cheesecake has a creamy, smooth and creamy texture. It has a long aftertaste. It should be no one to make Basque and it will turn over.
