How to make sweet but not greasy cheesecake

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  1.Put hot water into the pot, heat over medium-low heat, place a bowl on top of the pot to insulate and melt the chocolate over indirect heat

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  2.Put the butter into a clean small pot and melt it completely over medium heat.

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  3.Mix the cookies, butter, and chocolate into a blender and stir

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  4.Put the mixed cake base into the mold and flatten it, put it in the refrigerator to cool, and the cake The base is finished

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  5. In a clean large bowl, add cream cheese, eggs, White sugar, vanilla essence, and lime juice

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  6. Stir the cheese mixture thoroughly until it is no.Large particles of paste, small particles will melt in the oven

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  7. Pour the cheese mixture into the mold

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  8. Place in the oven at 160 degrees and bake for 1 hour

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  9.The cheesecake body is completed, take it out and put it in the refrigerator to cool for 2 hours before Go to the next step

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  10. Beat three room temperature egg whites in a bowl and add a little Salt can help the egg whites beat faster

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  11. Beat the egg whites and add sugar and Coconut, stir well and pour the coconut protein onto the cooled cheesecake.If you want the protein not to stick to the mold, you can put butter in the mold

• 12. Bake in the oven at 220 degrees for 5 to 6 minutes.After taking it out, return the cake to the refrigerator to freeze for at least 3 hours before eating