1. Cut cream cheese into small pieces, add white sugar over water and beat until smooth, add eggs in 3 times and mix well, add sour cream in 3 times and mix well, add sifted low-gluten flour and mix well, add vanilla extract and mix well
2. Pour the cheese paste into the prepared mold and shake out bubbles. Put it in the oven at 170 degrees, 90 minutes, middle and lower. Add water to the baking tray and bake over water. Set time and temperature in your own oven
3. When the cake is cool, pour it into the glaze, put it in the oven at 150 degrees, the upper layer, 10 minutes, the glaze is solidified before taking out. My cake didn’t shrink when it came out of the oven, so I poured sour cream and spread it out. After the cake came out of the oven, I didn’t decorate it. I like the pure and natural look, light, refreshing and clean, original delicious cheesecake.
