Homemade Cheese Cake Cheese Cake

Homemade Cheese Cake Cheese Cake

1. The raw materials needed are: cream cheese, eggs, lemon, marshmallow, graham crackers, low-gluten flour, butter.

2. First mash the graham crackers with a rolling pin.

3. Leave the cheese at room temperature for at least 30 minutes.

4. Put the cotton candy into the mashed cookie crumbs.

5. Prepare the butter, put the butter in the microwave for 20-30 seconds, and be careful to explode.

6. Stir the melted butter into the cookie crumbs.

7. Until well mixed.

8. Pour into the mold.

9. Flatten it with your hands or the bottom of the cup, without pressing too hard.

10. Prepare the flour. Normal flour, low-gluten flour or all-purpose flour cannot be used here. All-purpose all-purpose flour is used here.

11. Put the cheese in the blender and blend until soft. Add sugar, stir again, add a spoonful of flour, and stir again. Add another egg and stir again. After mixing, add an egg and mix again. It would be enough if two eggs were added to a pound of cheese. Finally, add the lemon, the lemon juice of half a lemon will do.

12. Pour the already stirred into the mold.

13. Bake at 175 degrees for 20 minutes in the oven. Take it out when it's still soft. Never wait until it is burnt. . . . . . . .

14. Let it cool naturally at room temperature for at least 2 hours (the interior is still changing), and then put it in the refrigerator for at least 4 hours. Or eat it overnight.

15. The best serving temperature for cheese cake is between 4-7 degrees. The taste is very texture.

16. When cutting the cake, be sure to blanch the knife with hot water, and then cut it at a certain temperature, wipe the knife clean after cutting, and then blanch it before cutting. This will cut nicely, without sticky cheese on top.