Half-cooked cheesecake should be kept in the refrigerator, and the temperature should be kept at about 0-5 C. Semi-cooked egg cake is very special, that is, the cheese cream used to make the cake is processed by directly solidifying the milk and removing some water without mature processing. The texture is soft and moist, emitting fresh milk fragrance and a touch of sour taste, which is very refreshing. But the storage period 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:

Half-cooked cheese was discovered by Japanese master Mannan Zhongshan by chance. It is reported that this "online celebrity Cake" semi-cooked cheese, which has been popular all over 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 to be above 200 degrees. The Japanese hot spring egg boiling process was adopted, and the cheese was steamed and baked in a water bath for more than ten minutes, so as to keep the sweet and moist taste of cheese and cake.