Ingredients: Brie cheese 120g pure milk 125g butter 50g cake flour 45g egg yolks 3 honeys 25g egg whites 3 sugars 40g lemon juice 10g Mold: Aluminum foil cake cup (base diameter 6.2cm, opening diameter 8.2cm, height approx.

3.5cm) How to make five half-cooked cheesecakes. Tear the brie into small pieces and mix with the milk. Heat over water and stir into a fine paste. Add the melted butter and stir evenly. Prepare the low-gluten flour and sift in the low-gluten flour in three batches. Mix well. Egg yolk

Add honey and stir evenly. Add the egg whites in the cheese paste and lemon juice. Add sugar in three batches and beat until wet foam. Add one-third of the egg whites into the cheese paste and mix well. Pour the mixed cheese paste back into the egg whites and mix well. Then pour

Put the mold into the mold (for this test, I poured 65 grams into each mold, and there was still a little cheese paste left in the end. In fact, it can be added to 70-75 grams per mold, so that the mold should be flat after baking).

Place the pan in a baking pan, pour hot water into the pan, heat up and down to 145 degrees for 8 minutes, turn the top heat to 230 degrees, and keep the bottom heat at 145 degrees for 5 minutes until the surface is colored, turn off the top heat, and keep the bottom heat unchanged.

145 degrees for 10 minutes. There is no need to take it out immediately after the end. Just put it in the oven at room temperature and take it out.