Cracking (excessive temperature and frosting), peeling after baking (insufficient baking time and insufficient oven temperature), short cake length (incomplete baking of protein, serious defoaming of protein due to excessive moisture in egg yolk paste), cake shrinkage (demoulding when the cake is not completely cooled), and pudding layer on the cake (excessive moisture in egg yolk paste sinks to the bottom, so adjust the moisture in the formula).

As early as 1872, American dairy producers accidentally discovered a new cheese variety-cream cheese, which has been changing for hundreds of years and has become one of the favorite desserts of Americans.

Cheesecake, also known as cheesecake and cheese cake, is more solid in structure but softer in texture than ordinary cakes.