2, salt-free butter: 45 grams;

3. Powdered gelatin:10g;

4, cream cheese: 200 grams;

5, refined sugar: 80 grams;

Partial photos of cheesecake (1 1 piece)

6. Egg yolk: 1 piece;

7. Yogurt:100g;

8. Lemon juice: 2 tablespoons;

9. Cream: 200ml;

9: A circle model with diameter18cm.

Preparatory work:

1, make cheese soft at room temperature;

2. Put 6 tablespoons of water in a heat-resistant container, and sieve in gelatin for soaking;

3. Put butter in a heat-resistant container and heat it in a microwave oven for 30 seconds to melt it.

Step one:

Panoramic photo of cheesecake (1 1 piece)

1, put cookies in plastic bags, crush them with a rolling pin, and move them to a container;

2. Add melted butter and stir evenly with a small shovel;

3. Fill the bottom of the model and put it in the refrigerator for freezing.

Step two:

1, cover the container soaked with gelatin with plastic wrap, and microwave heat it for 30 seconds;

2. Put the cheese in the container, stir it to a white paste with a bubbler, add the sugar, and stir thoroughly;

3. Add the egg yolk, yogurt and lemon juice in sequence and mix well.

Step 3:

1, put the whipped cream into a container, and beat it to 6 points with a foaming machine (to the extent that the cream is sticky when scooped with a foaming machine);

2. Add it to the cream cheese bit by bit and mix slowly with a small shovel.

Step 4:

Adding melted gelatin, and stirring with a spatula to a viscous state;

Finally, take out the model from the refrigerator, pour in the raw materials, and freeze it in the refrigerator for more than an hour until it is formed.

Practice 2

Hot practice

1. Slice the cheese strips, then put the cheese in the electric egg beater and stir until soft.

Stir for about half an hour to an hour;

2. Add chocolate powder, coffee wine and mousse one by one (note

It must be successive, so that it can be fully mixed);

3. Spread a layer of tin foil under the baking mold, and the tin foil outside the baking mold has the function of waterproof to avoid the bottom of the cake from being messed up by steam;

4. Pour the cheese paste into the cake mold, edge it with broken digestive cakes, bake it in the oven for half an hour, and then take it out to cool down;

5. After completely cooling, put it in the refrigerator and continue to cool for 4 to 5 hours;

6. Finally, take out the decoration and the delicious cheesecake will be freshly baked.

Practice 3

Cold practice

Cheese cake

1. Slice the cheese strips, then put the cheese in the electric egg beater and stir until soft.

Stir for about half an hour to an hour;

2. Add chocolate powder, coffee wine and mousse one by one (note

: it must be one by one, so that it can be fully mixed);

3. Pour it into the cake mold and freeze it in the refrigerator;

4. After freezing for about four to five hours, you can take out the decoration and put your favorite fruits or biscuits and chocolates at will;

5. Delicious cheesecake is freshly baked!

After it becomes sticky, you can change the wooden spoon and stir it a few times to turn off the heat.

7. Stir the softened cheese at room temperature until smooth, then add the sticky sauce from the previous step and stir.

8. The picture shows the smooth state after stirring.

9.55g protein, add 30g fine sugar in three times, beat until 6, and distribute (before wetting).

10. Beat the egg whites twice, add them into step 8, and mix well with a rubber scraper, as shown in the picture.

1 1. Pour into the mold.

12. Bake in insulated water, 160 degrees for about 60 minutes, just paint the surface with a light baking color, dissipate heat at room temperature, refrigerate until solidified, and then demould for eating.