Lemon raw cheese cake Taste: sweet Cooking time: one hour Lemon raw cheese cake is one of the delicacies. The main raw materials include 28 grams of low-gluten flour, 84 grams of egg whites (84 grams of chicken), etc. This delicacy is simple to make and tastes delicious.

, highly respected and loved by the public.

Ingredients list: more eggs, 2 eggs, yogurt, 75g low-gluten flour, 33g caster sugar, 50g animal-based whipping cream, 50g cream cheese, 125g lemon pectin.

Beat with machine 2 until smooth and grain-free. Pour into a large bowl. 3 Add two egg yolks. 4 Beat evenly with a whisk.

5. Sift in the low-gluten flour. 6. Mix well with a rubber spatula and put it in the refrigerator. 7. Now beat the egg whites. Add fine sugar in three batches. 8. Beat the egg whites until they are close to hard peaks (lift the egg beater to make a sharp corner.

There is a slight bend) 9. Take the cheese paste out of the refrigerator, scoop 1/3 of the egg whites into the cheese paste, and mix well with a rubber spatula. 10. Pour it all back into the protein bowl. 11. Use a rubber spatula to stir evenly. 12. Use the loose-bottom cake mold.

Wrap the bottom with tin foil, pour the cake batter into the cake mold 13. Add about 3cm of water to the baking pan, place the cake mold in the baking pan, put the baking pan into the lower shelf of the preheated oven, bake at 160 degrees for 1 hour.

70 minutes.

14 Until the skin is evenly colored and the cake is completely set, it is ready to be taken out of the oven.

Freshly baked cakes are fragile, so do not unmold them immediately.

Wait for it to cool naturally before unmolding it. 15 Apply a layer of lemon pectin on it, put it in the refrigerator, and refrigerate it for more than 4 hours before cutting into pieces and eating.