Cream cheese 300g

Milk 115g

Butter 60g

Eggs 6

Low gluten flour 30g

Corn starch 20g

Sugar 100g

Lemon juice p>Sugar 100g

Lemon juice

- Steps -

1. Wipe the container clean with kitchen paper and separate the egg whites from the egg yolks

2. After the cream cheese is softened at room temperature, add the milk and beat until smooth

3. Add the softened butter and mix well.

4. Add a little lemon juice and mix well

5. Add the egg yolks in small portions and mix quickly (I pour the egg yolks into the mix at once, and it's OK, but to be safe, it's better to add them separately)

6. Add the sifted low-gluten flour and cornstarch, and mix well to get a good cheese batter

7. Add a few drops of lemon juice to the egg white, and beat with a wire whisk until it appears to have a smooth consistency. At this point you can preheat the oven: baking dish half filled with water, put the oven in the lower layer, 150 degrees, 10 minutes

8. Pour 1/3 of the egg white to the cheese paste and mix well, and then pour the cheese paste into the egg white, mix well (is mixing, like stir-frying, don't draw a circle stirring), the cheesecake batter is also done

9. Pour the cake batter into the mold, pick up the shock bubbles, and into the oven, 120 degrees 40 minutes, 150 degrees for 5 minutes.

10. to be cooled and put in the refrigerator

11. with half the amount of two four-inch heart, (can also do a six-inch round, the temperature and time to change moderately) the temperature is 140 degrees Celsius for 20 minutes, 160 degrees Celsius for 15 minutes, Hitachi Oven Wave Oven all-in-one machine, all the temperature of the baked goods and the time is only as a reference, there is no "certainty", but it is not a "certainty", it is not a "certainty". There is no "necessarily"

- Tips -

This is the amount of three cheesecake molds, can make two 6-inch round cake