Ingredients ?

Eggs 6

Cheese slices 5 slices

Butter 65g

Sugar 60g

Flour 55g

Cornstarch 15g

Lemon Juice 15 drops

Milk 200g

Steamed Cheesecake (consume the slices of cheese) No oven no cream cheese! Easy to make creamy steamed cake ? It's a good way to eat without getting burnt ?

Separate the egg whites and yolks with an egg splitter.

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Put the milk and cheese slices into a small saucepan and cook over low heat until the cheese slices melt.

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When the cheese slices are completely melted turn off the heat, put the butter into the burnt milk and cheese liquid and use the remaining heat to melt the butter.

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When the temperature of the liquid in the previous step is reduced to lukewarm, add the egg yolks one by one and beat them well with a hand whisk.

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Sift the low gluten flour and cornstarch into the step 4 solution in one go.

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Make a Z with a hand whisk and mix the powders well with the custard.

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Place the egg whites in an oil-free and water-free bowl, add the lemon juice, and whip with an electric whisk, adding granulated sugar in three batches during the whipping process, and whipping until the egg whites on the beating head lift up and appear as small sharp corners as shown in the picture. While whipping the egg whites, boil half a pot of water in a steamer.

Add the whipped egg whites to the custard in step 6 in three batches and toss to coat.

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Step 8 mix well and pour into the mold, cover with tinfoil (to prevent moisture from flowing back into the mold), then poke a few holes in the tinfoil with a toothpick, and when the water in the steamer pot boils, place the wrapped molds on the steamer compartment and cover the pot with a lid.

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Steam for 35 minutes on medium-high heat, turn off the heat when time is up, and leave the lid on for 2-3 minutes.

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Cake mold out of the pot, carefully remove the tinfoil, creamy!

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Stand the cake mold up and slowly turn it around, using the weight of the cake to release the mold automatically.

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