It is advisable for a two-year-old baby to eat less cheesecake. After baking, the trans fatty acids in the cake are high, which is not good for the baby. In addition, you can't make cakes without additives. If you don't add any additives, the cake can only be said to be a cake, and it can't be so fluffy.

Let's first look at the ingredients of cheesecake, such as cream cheese, yogurt or fresh milk, whipped cream, eggs, flour and so on. Looks healthy, right? The problem is that the raw materials for making cheese may also contain hydrogenated oils, that is, trans fatty acids, which are not absolutely "clean". Besides, you don't have to use fresh milk, but creamer.

There are many reports about trans fatty acids, and their harms include increasing the content of low-density lipoprotein (LDL) cholesterol in blood, inducing diseases such as tumors, asthma and allergies, adversely affecting the development of the central nervous system, and affecting the growth and development of fetuses and babies.

In addition, the protein content and calories of cheesecake are very high. Eating too much is not easy for the body to digest, metabolize and absorb, and it is easy to feel full and greasy. Adults can only eat a small piece, and the baby should be greatly reduced, otherwise you will still get indigestion and get sick.

Method for making cheesecake

1. material: cream cheese 250g, digestive biscuits 100g, sugar 80g, two eggs, corn starch 15g, lemon juice 10g, milk 80g, rum 15ml, vanilla extract and butter.

Second, practice:

1. Make the bottom of the cake first (digestive biscuits 100g, 50g butter). Take a fresh-keeping bag, put digestive biscuits in the fresh-keeping bag, tie the mouth of the fresh-keeping bag tightly, crush digestive biscuits into pieces with a rolling pin, and take it out for later use. Cut the butter into small pieces and heat it in water until it melts into liquid. Pour chopped digestive biscuits into butter, grab it evenly by hand, pour it into a 6-inch cake mold, spread it evenly on the bottom of the cake mold, and flatten it with a small spoon. After laying the biscuit bottom, put the cake mold in the refrigerator for later use.

2. After the cream cheese is softened at room temperature, add fine sugar and beat it with an egg beater until smooth and particle-free. Add the eggs and beat well with an egg beater. Add the eggs one by one, first add the first one and beat it with an egg beater until it is completely mixed with the cheese, then add the next one.

3. Pour in lemon juice and mix well. Pour in corn starch and stir well.

4. Pour in milk, rum and vanilla extract and mix well. Finally, lay the finished cake paste.

5. Pour the cake paste together with the bottom of the cake into the cake mold. Put the cake mold into the baking tray and pour hot water into the baking tray. The height of hot water should not exceed half the height of cake paste.

6. Put the baked cake in the refrigerator for 4 hours, demould and cut into pieces.