Oreo Cheesecake
1.
Melt 25g of butter in insulated water, then add biscuits, mix and stir evenly
2.
Spread the mixed biscuits flat on the bottom of the 8-inch cake mold, press tightly and put in the refrigerator for 30 minutes
3.
Stir the cheese with insulated water until it is smooth and fine without particles. Add milk and 50g of melted butter and mix well
4.
Add egg yolks in batches and stir evenly, then add the sifted low-gluten flour, cornstarch and vanilla extract, scrape and mix until no particles
5.
Add a few drops of white vinegar to the egg whites and beat them at low speed to form thick bubbles. Add white sugar in portions and continue to beat slowly and quickly until the egg beater is lifted and the egg whites can pull out the curved sharp corners.
6.
Take out 1/3 of the egg white paste and pour it into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly. Pour all the egg yolk paste into the remaining egg white bowl by cutting or mixing from bottom to top. Use the same technique to stir evenly until the egg white and egg yolk paste are mixed. Mix well
7.
Break a few pieces of Oreo cookies into the batter
8.
After gently stirring with a rubber spatula, pour it into the cake mold and shake it a few times
9.
Prepare a large baking pan, pour water into it, put it in the lowest level of the oven, after preheating at 150 degrees, put the mold with cake batter in the middle and lower level, and bake it for 55 minutes
10.
After baking, turn on the oven, and the cake mold will come out and let it cool naturally. If you like a better taste, you can put it in the refrigerator before eating.
Tips:
1. The method is the same as that of Chiffon;
2. After the cake is baked, it can be decorated more beautifully on the surface of the cake;
3. The cake must be cooled thoroughly before cutting.
