1. How long does it take to bake an eight-inch cheesecake? Bake the middle and lower layers in water bath for 65 minutes. The temperature in the first 40 minutes 180 degrees, and the temperature in the last 25 minutes 160 degrees. After 65 minutes, don't open the oven door, then stay in it for half an hour before taking it out. After completely cooling, put it in the refrigerator for at least four hours.

2. Practice:

(1) Ingredients: 225g cream cheese, aged yogurt 180, 6 medium-sized eggs, 72g butter, 36g corn starch and 80g sugar.

(2) The materials are announced. Butter is made in New Zealand and cream cheese is made in America.

(3) Wrap the eight-inch movable bottom die with a layer of baking oil paper, and coat the inner wall with butter. Egg yolk protein is separated and protein is refrigerated in the refrigerator.

(4) Then a layer of tin foil paper is wrapped outside the movable bottom film. We are going to bake this cake in a water bath, so we are worried that the liquid will leak out when baking. So wrap it in a layer of tin foil.