Cheese cake

Ingredients: 30g lemon juice, 25g butter, 500g cream cheese, 50g fine sugar150g, 5 whole eggs.

Suitable crowd: people over one year old, and those who are not allergic to food.

Cooking process:

1, soften the chopped cream cheese with heat insulation water, pour in fine sugar, and slowly beat evenly with an egg beater at low speed.

2. Add the egg mixture in three or four times, continue to stir evenly, then pour in the melted butter and lemon juice, and stir evenly.

3. Put a layer of butter on the pan first, then pour the cheese paste into the pan and put it on the table for a few times to shake out the bubbles. Cover the pot and steam over medium heat for about 25 minutes.

4. When it's time to turn off the fire, don't worry about opening the lid, just simmer for another 15 minutes.

The packaging and storage conditions of cheese have great influence on its shelf life. Generally, cheese has the same requirements for packaging. First, oxygen must be isolated to prevent mildew and deterioration; Second, keep moisture to maintain its flexible tissue and avoid weightlessness. Generally speaking, the higher the water content of cheese, the easier it is to deteriorate and rot.

Mold, such as Penicillium, is an important factor causing cheese deterioration, and it often appears in cracks and pores on the surface of cheese. Cheese skins are generally not dry, so they are prone to mildew. Although stored at low temperature, the acid value in cheese is not enough to resist the growth of mold.