1. Prepare all the ingredients in advance, liquefy the butter for use, separate the eggs, and pack the milk and cheese together
2. Insulate water at medium heat, mix milk and cheese evenly
3. Until the cheese and milk are evenly mixed and when small lines appear, add the liquefied butter and add in 3 times
4. Leave the hot water, when the temperature of the cheese paste drops to the hand temperature, add the egg yolks one by one, and add another one after mixing well each time
5. After all the egg yolks are mixed evenly, sift in low-flour and cornstarch, and mix evenly with Z-type technique
6. Sift the cheese yolk paste to make the cake more delicate and taste better
7. Add the caster sugar to the egg whites in 3 times and beat until moist
8. There is a small hook when the egg beater is lifted, which is a wet state
9. Mix the cheese egg yolk paste with the egg white evenly, and use the mixing and cutting method (first add 1/3 of the egg white to the cheese egg yolk paste and mix well, then pour it into the remaining egg white and mix well)
10. Wrap the mold with tin foil, then pour the cheesecake batter, and shake 2 times to shake out the bubbles inside
11. Place a baking tray filled with water in the lower layer of the oven, and then put a baking net on it. Preheat the oven at 140°C for 10 minutes in advance, and then put the cake in 140°C and bake for 1 hour (for reference, please refer to the temperament adjustment time and temperature of your own oven)
12. Tear off the tin foil out of the oven, put it on the grilling net and let it cool thoroughly, then put it in the refrigerator for 4 hours before demoulding (it does not need to be inverted, it will retract naturally)
13. After demoulding, decorate the surface of the cake, add the whipped cream with fine sugar and pigment, and send it to the hard decorating state. Use the 6-tooth decorating nozzle to decorate the big rose flower in one go (forgot to photo the picture)
14. The finished product is beautiful! The organization is delicate and the taste is soft, great!
Tips:For cheesecake, the first choice is an oval solid mold, followed by a solid round mold, and finally the mold is released.
