Cheesecake Recipe

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  1.Prepare all materials! Separate the yolks and whites of the eggs into 2 plates

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  2.Put the milk and cream cheese together In a large bowl, heat over water and stir evenly until smooth and without particles

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  3.Add butter and stir until Dissolve completely.

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  4. Then leave the hot water, add six egg yolks in batches, add one and stir evenly.

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  5. Sift in the low-gluten flour and mix evenly until it becomes flour-free and granular.The egg yolk paste will be smooth.Alright

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  6. Add a few drops of white vinegar to the egg whites and beat.Add the sugar in a ratio of three times and beat.Form wet foaming (pull up into a soft curved hook state)

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  7.Put the beaten egg whites First add one-third of the batter into the egg yolk batter, stir evenly from bottom to top, then pour the batter into the remaining egg whites and gently stir evenly to complete the cake batter.
  

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  8. Fill the baking sheet with seven parts full of water and place it on the lower shelf of the oven.Place the grill mesh on top of the water tray, adjust the temperature to 150 degrees, and preheat for 15 minutes.

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  9. Wrap the bottom of the cake mold with tin foil, grease the mold with oil, and pour the cheesecake batter In-mold.After preheating, place the cake mold on the baking grid, put it into the upper layer of the baking pan and bake it in a bath.First bake at 150 degrees for 30 minutes, then adjust it back to 120 degrees and bake for 30 minutes.Turn off the upper tube and open the lower tube to bake for 10 minutes! Don't take it out when finished, simmer in the oven for 30 minutes.

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  10.After the time is completed, remove the mold and refrigerate it before eating.It will feel like it melts in your mouth..