# Fourth Baking Contest and is Love to Eat Festival#original Cheesecake
1.
Cake bottom: The movable bottom mold is wrapped with tin foil to prevent water from entering the mold during baking.
2.
Put the biscuits in a food bag and use a dough roller to crush them.
3.
Put the cake pieces into the mold, add the melted butter, mix it with a spoon, and then compact it.
4.
Egg yolk part: Cut cheese into small pieces and mix with milk. Stir in insulated water until uniform.
5.
After stirring, take it out of the hot water, let it cool slightly, add four egg yolks in four times, stirring each time until the egg yolk and cheese paste are evenly mixed.
6.
Add the yogurt and stir evenly, then sift into the low-powder and stir until it becomes a semi-finished product of egg yolk cheese paste.
7.
Egg white part: (just beat it to wet foaming) 3 egg whites are first beaten at low speed until the foam is rich, and there is no flow of egg white liquid, add a few drops of white vinegar.
8.
Continue to beat at low speed, add 1/3 of the sugar while beating, and beat until the foam looks like a small white foam.
9.
Add 1/3 of the sugar for the second time, turn to medium speed and continue to beat until a white and delicate foam appears. The egg beater lifts the egg whites and flows down smoothly.
10.
Add the last 1/3 of the sugar and beat at high speed until it reaches a wet foaming state (lift the eggbeater head, the end of the egg white will appear as a drooping small triangle, but it will not appear stiff like a rigid foam, and the egg white paste will sag. Still soft droop state.)
11.
Mixing egg yolk and egg white: First take 1/3 of the egg white and add it to the egg yolk paste, and mix gently from bottom to top.
12.
Then pour the mixed egg yolk paste back into the remaining 2/3 egg white paste and gently mix from bottom to top. Mix well.
13.
Stirring: Haidilao moon style, turning from bottom to top, you can turn up the mixed custard at the bottom.
14.
Baking: Preheat 170 degrees first, and heat the lower layer for 20 minutes. Then bake at 150 degrees for 40 minutes. After the cake is baked, let it cool, put it in the refrigerator, refrigerate it for 12 hours and eat it for a better taste.
