How to make 6-inch cheese cake

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  1.Put butter and cream cheese in an oil-free and water-free container and soften at room temperature.

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  2.After softening, pour in the yogurt.

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  3.Use a whisk to mix evenly, do not beat it~

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  4. Separate the egg white and egg yolk, and put the egg white in the refrigerator for later use.

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  5. Add the egg yolks to the cheese one by one, stir evenly after adding one, and so on.three times.

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  6.Sift in flour and starch.

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  7.Use the stirring technique, lift the spatula from the bottom of the bowl and stir, or Use different mixing techniques to mix evenly until no flour particles are visible.Don’t stir in circles.After processing, put it in the refrigerator for later use.

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  8.Take out the egg whites, pour the fine sugar in three portions, and beat the egg whites.Whisk until wet peaks form, as shown in the picture when the egg beater is lifted up and an upright hook appears.

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  9. Take out the egg yolk cheese, mix the beaten egg white and egg yolk cheese evenly, and use the same stirrer When mixing or cutting, do not stir in circles.When stirring, preheat the oven to 150 degrees.

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  10. Wrap the outside of the live bottom mold with tin foil, and pour the prepared cake liquid into it Use the removable bottom mold to knock out large air bubbles and tidy up the surface of the cake to make it smooth.

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  11. Pour hot water into the baking pan, 1.5-2 cm, and put the mold Place it in the baking pan, place it in the middle and lower racks of the oven, and bake at 150 degrees for 60 minutes.Each oven has a different temperature, so you need to adjust the time according to your own oven conditions and bake until the surface of the cake is golden.Insert a toothpick and take it out.If there is no residue left, the cake is done.

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  12.The finished product is ready~eat it, it tastes better if refrigerated~