Homemade Cheese for Cheesecake
1.
Prepare the materials.
2.
Pour milk into the bread bucket.
3.
Then pour in the yogurt.
4.
Restart the "8-key" yogurt function of the bread maker to start fermentation for 8 hours, do not lift the lid during the whole process.
5.
Put the gauze, flour sieve, and bowl in water and cook for 5 minutes to let cool, put the gauze in the flour sieve, put the flour sieve on the bowl, then pour the yogurt on the gauze, seal with plastic wrap, and refrigerate for 2 days. The whey and cheese are filtered after two days.
6.
Prepare the materials.
7.
The butter and cheese are heated in water.
8.
Stir well and turn off the heat.
9.
Add the egg yolk in two portions.
10.
Stir well.
11.
Sift in low-gluten flour and starch.
12.
Stir until there are no particles.
13.
To beat the egg whites, add a small amount of sugar and beat the egg whites until thick.
14.
The second time is thicker than the first time, add a small amount of sugar and beat.
15.
Add the remaining sugar when this step is almost wet.
16.
Beat until there are egg whites into a hook shape.
17.
Pour part of the egg whites into the yogurt paste, and stir evenly from the bottom up with a spatula.
18.
Pour the remaining yogurt paste into the egg whites.
19.
Use a spatula again to stir evenly from the bottom up.
20.
Put it into 4 medium-sized paper cups.
21.
Fill the baking tray with water and place it on the first level from the bottom, put a grill on top, bake at 175° for 10 minutes, and turn at 160° for 50 minutes. (Water bath method)
22.
After roasting, it is better to let it cool off the mold or put it in the refrigerator for several hours before eating.
23.
Finished product.
24.
Finished product.
