cheesecake

Cream cheese 110g	Milk 40g
Unsalted butter 20g	Fine sugar 20g
Low gluten flour 10g	Cornstarch 7g
Eggs Two	Lemon juice or white vinegar A small amount

How to make cheesecake

Step 1

Soften cream cheese at room temperature, add milk and beat until smooth

Step 2

Add softened butter and continue beating until smooth

Step 3

Separate egg whites and yolks; add beaten egg yolks and continue beating evenly

Step 4

Sift in cake flour and cornstarch

Step 5

Stir evenly

Step 6

Add three drops of lemon juice or white vinegar to the egg whites, beat the egg whites, add fine sugar in three batches, beat until stiff

Step 7

Fill the baking pan of the oven with hot water and preheat it to 150 degrees.

Step 8

Fold one-third of the egg whites into the cheese paste

Step 9

Add the mixed cheese paste to the remaining egg whites and mix evenly

Step 10

Pour into the container, knock out any bubbles, and bake in the oven at 125 degrees for 40 minutes, then at 150 degrees for 10 minutes.

Step 11

Let cool, unmold and place on a plate, cover with plastic wrap and refrigerate for about 4 hours before serving. Cheesecake cooking tips

1. Don’t use too much force when folding the egg whites, and don’t stir. 2. If the coloring is not good, you can add more time appropriately. 3. If you want to know whether it is cooked or not, use a toothpick to insert it. If it does not stick, it will be cooked. 4. When cutting the cake, heat the knife on the fire and cut it in one go. Repeating this will make the cutting more neat; this is an oval cake. Quantity