Frozen cream cheese depends on how much electric egg beater you need.

Restore frozen cheese:

1. Take Junzhi's heavy cheesecake as an example, and cut 250g cream cheese. It is found that the cheese stored by freezing method has an advantage that it is easier to cut, but it is scattered. Heat the cheese under low heat in water, and stir it while heating, or cut it into pieces before heating. Heat it to a paste, which is still obviously granular, and then leave the water bath.

2. Start beating cream cheese with electric egg beater. I'm driving in the first gear. I'm afraid it will spill too fast. This is the state of playing for about 2 minutes, and it can be seen that it has been a bit smooth.

3. After adding sugar, it is obvious that the graininess has disappeared within one minute. If the cheese has not become smooth after being beaten for a long time, it may be that the small particles have not completely softened, so you can heat it in a water bath.

4. add eggs and continue to fight. Add starch, rum and lemon juice or something.

5. The cake paste is finished without adding the bottom of the cake, or simply loves to eat thick cheesecake.

6. Water bath 165 degrees. After cooling for one hour, dig a spoonful and it really has no grainy, smooth and delicate taste.