Half-cooked cheesecake should be kept in the refrigerator, and the temperature should be kept at about 0-5℃. Half-cooked egg cake is very special, that is, cheese cream used to make cakes is made by directly freezing milk and removing some water, without mature processing. The texture is soft and moist, giving off the fragrance of fresh milk and a touch of sour taste, which is very refreshing. But the shelf life is very short, so you should eat it as soon as possible.

At present, cheesecakes on the market are roughly divided into heavy cheese, Japanese light cheese and semi-cooked cheese. The raw materials of the three are almost the same, but there are great differences in raw material ratio, manufacturing technology and baking time. The cheese consumption of half-cooked cheese is only about 1/5 of that of heavy cheese cake, and the baking time is only half of that of heavy cheese, so the concept of half-cooked cheese came into being.

Extended data:

Semi-cooked cheese was discovered by accident by Japanese master Ganlu Zhongshan. It is reported that this semi-finished cheese, which is popular in Japan, Taiwan Province, Hongkong and Southeast Asia, was introduced to Chinese mainland by Holiland.

In order to ensure the original flavor of semi-cooked cheese, Hollett imported cream cheese from France to ensure the baking temperature above 200 degrees. Japanese hot spring egg boiling technology was used to steam cheese and bake it in water bath for more than ten minutes to keep the sweet taste of cheese and cake.