Ingredients:

Cake flour 25g

Cream cheese 125g

Eggs [Picture] Food with 3 eggs

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Milk [Picture] Milk 50g Compatible Food

Butter [Picture] Butter 30g

Fine sugar 45g

A few drops of lemon juice

130 grams of whipping cream

13 grams of caster sugar (add whipping cream)

Recipe:

Illustration of how to make cheese cake 11. Put the ingredients Prepare everything;

Illustration of how to make cheese cake 22. Brush the release paste on the mold;

Illustration of how to make cheese cake 33. Separate the egg whites and egg yolks and place them separately. In a water-free and oil-free container, the egg whites should be placed in a large container;

Cheese cake recipe 44. Pour cream cheese into a stainless steel container and add milk;

Cheese Illustration of how to make a cake 55. Stir in hot water until the cheese cream melts and merges with the milk;

Illustration of how to make a cheese cake 66. Add butter and continue stirring until the butter melts;

Illustration of how to make cheese cake 77. Take out the small stainless steel basin and let it cool slightly, add the egg yolks in three times;

Illustration of how to make cheese cake 88. Add one egg yolk and mix well before adding the next;

Illustration of how to make cheese cake 99. Sift in the flour;

Illustration of how to make cheese cake 1010. Quickly stir evenly into an egg yolk paste, delicate and smooth;

How to make cheese cake Illustration 1111. Add a few drops of lemon juice (or white vinegar) to the egg whites;

Illustration of making cheese cake 1212. Add fine sugar in three batches to beat the egg whites until they are wet and foamy, with the whisk head lifted. In the soft large curved hook state, preheat the oven to 170 degrees;

Illustration of how to make cheese cake 1313. Add meringue in three times and mix well;

Illustration of how to make cheese cake 1414. You can also pour the meringue back into the container for the last time and continue to stir;

Illustration of how to make cheesecake 1515. Pour the cheesecake batter into the mold;

Illustration of how to make cheesecake 1616. Water isolation method: Place a baking pan at the bottom of the oven, pour 1 cm of water into the baking pan, place a rack on the baking pan, put the cake mold on and start baking; turn the heat up and down, and bake at 170 degrees for 15 minutes. After coloring, turn to 140 degrees and bake for 45 minutes (it is recommended to cover the cake with tin foil after coloring to prevent the color from being too dark), and finally simmer in the oven for about 30 minutes before taking it out of the mold;

Cheesecake Illustration of how to make cheese cake 1717. Apply the release paste and it is very easy to release the mold. You must be gentle because the texture of the cheese cake is very soft;

Illustration of how to make cheese cake 1818. Add fine sugar to the whipped cream ;

Illustration of how to make cheese cake 1919. Beat the light cream until the cream volume expands and obvious texture appears;

Illustration of how to make cheese cake 2020. Put it into a piping bag ;

Illustration of how to make cheese cake 2121. Extrude a heart-shaped outline on the cake;

Illustration of how to make cheese cake 2222. Fill the middle with cream and use a spatula or spatula Smooth it out;

Illustration of how to make cheese cake 2323. Put fruits and decorate with silver sugar beads;

Illustration of how to make cheese cake 2424. In this way, the beautiful and delicious cheese cake is completed ;

Cheese Cake Recipe Illustration 2525. Remember to refrigerate it for a better taste.

Illustration of how to make cheese cake 2626. Come and taste it!

Use your mobile phone to watch how to make this dish

Recipe tips:

1. Water bath method: Place the cake mold in a baking pan filled with water and place When entering the lower layer of the oven, do not add so much water that it will slosh out or cause the cake mold to drift on top. Do not add too little water to prevent it from drying out in the middle; for the water bath method, the live bottom mold needs to be wrapped in tin foil;

2. The flour content of light cheesecake is very small, and it relies entirely on the support of eggs after solidification, so it is normal for the cake to shrink slightly after cooling;

3. The cake freshly baked is very tender and soft. , please refrigerate for at least 4 hours before eating for a better taste.