How to make cream cheesecake

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  1.Prepare all the raw materials to avoid being in a hurry during the making process;

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  2.Put cream cheese and milk in a pot over water and heat to gelatinize it.While waiting for the water to heat up, we separate the egg yolk and egg white;

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  3.When the milk and cheese are almost gelatinized, add unsalted butter and continue to gelatinize.Stir the cheese paste until there are no particles at all.



4. Then add the egg yolks into the cheese paste in batches and mix evenly.Only add one egg at a time.Mix immediately after adding it.Evenly, because the temperature is a bit high, if you don’t stir it immediately, the egg yolk will be easily cooked and agglomerated;

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  5.Sift the low-gluten flour and cornstarch into the cheese paste, then continue to stir evenly, scraping in the flour on the side of the bowl when appropriate, then set it aside to let the cheese paste cool down;

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  6.Put about 1 cm of water into the baking pan, heat the oven to 170 degrees, and preheat;

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  7. Next, you need to beat the egg whites.After the egg whites are beaten to rough foam, add all the fine sugar at one time and beat until wet foam.;The whipping speed should follow the low speed-medium speed-low speed, because too much protein foam is not needed, so the fine sugar can be added at one time;

• 8. First take a spoonful of meringue and spread it evenly into the cheese paste.
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  9. Then pour all the cheese paste into the meringue bowl and turn it evenly; p>

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  10.Pour the cheese paste into the 6-inch mold

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  11.Go into the oven and bake at 170 degrees for 30 minutes.After coloring, adjust to 150 degrees for 25 minutes.Once done, don’t take it out and let it simmer for about 15 minutes.(The temperature varies by about 10 to 20 degrees depending on your own oven)

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  12.After simmering, take off the Mo, I like to eat it while it’s hot, (personal preference)