Sufa Cheesecake
by Rice sprouts
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Take the cream cheese out of the refrigerator to warm it up, and beat it in warm water until it is smooth and without particles.
2. Add three egg yolks in portions and mix well.
3. Add milk and salt in turn and mix well.
4. Sift in low flour and chestnut flour, mix well like stir-fry, the egg yolk cheese paste is ready.
5. Add a few drops of white vinegar to the egg whites, add sugar in three times, and beat until neutral foaming; when you beat the egg whites, you can preheat the oven at 160 degrees for 10 minutes.
6. Mix it with the egg yolk and cheese paste in two batches. Be careful not to make a circle when stirring. It is still like a stir-fry. Pay attention to turn the bottom part up and mix well.
7. Apply a layer of salad oil to the inner wall of the 8-inch movable bottom round mold, wrap the bottom with tin foil, put it in a baking tray, pour cold water into the baking tray, the water is about 1 cm high, put it in the preheated oven, and bake for 45 minutes. can.
8. After the cake is baked, it should be cooled immediately. After cooling, it will be demoulded and placed in the refrigerator for more than 4 hours. Professionals also need to smear mirror pectin on the surface. It’s so good to eat by yourself, hehe...don’t say I’m lazy. !
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