How to make cheesecake

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  1.It is said that this cheese is very fragrant.In the past, it was made with Miao.Kelanduo, this time I use a pack of this for 8 inches

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  2. Soften cheese at room temperature with milk, 20g sugar mixed

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  3. Heat water in a pot, stir until the cheese melts, add butter, and continue Stir until the liquid is smooth and has no particles

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  4.Add 5 egg yolks one by one, each Stir well every time before putting down another one

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  5. Sieve the powder, cut and mix evenly, stir-fry technique, No circles

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  6. Beat the egg whites, add the remaining 30g of sugar three times, and finally pull out the mixer When such a hook appears, it is ok if it is wet, but it will crack if it is too strong

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  7. Beat the egg whites and take 3 Mix 1/2 of the mixture with the cheese batter and use the same stir-frying technique, then pour the mixture back into the egg whites and continue mixing evenly

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  8.This is after mixing

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  9.Two 6-inch molds are used here, which can be replaced Cut into 8-inch pieces, grease the inner side and bottom with greaseproof paper (cut the square greaseproof paper into small pieces, just press the edges).If there is a removable bottom, wrap it with a layer of tin foil to prevent water from entering.Preheat the oven to 170°C.

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  10.Pour in, shake the bubbles, open the bubbles with a toothpick, and shake flat

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  11. Repeat the previous step, then heat the water in the baking pan, or it can be warm, and put it into the water

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  12. Bake at 160 up and down for 40 minutes.After the color is suitable, cover with tin foil.Turn up and down at 145 for 20 minutes.This is the time to add tin foil.After baking, simmer for 20 --30 minutes, take out of the oven and let cool, then refrigerate for a few hours, which will highlight the aroma and dense texture of the cheese

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  13.Out of the bath, very satisfied with the coloring

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  14.Dense taste and rich sesame aroma