Formulation and making of cheesecake Baked ingredients: (8 inches) Steamed cake bottom: cream cheese 180g sugar 40g+20g eggs, 2 whipped cream 50ml millet flour 10g Tatar powder 2g Oreo biscuit half bag +20g butter, and cream cheese should be put in soft place.

Pumping eggs can be easily stirred and smooth. Adding milk, corn oil and flour is done by hot water. The batter must be cooled to room temperature before putting the egg yolk, otherwise the egg yolk will be cooked. Don't overdo it, just get wet and have a hook.

Information about cheesecake:

Cake material: 250g cream cheese, whipped cream 100g, sour cream 100g, 70g sugar, 2 eggs, a little chocolate, sour cream material: whipped cream 100g, 2 teaspoons lemon juice. How to make sour cream: 100g whipped cream and 2 teaspoons lemon juice, and stir well.

How to refrigerate spare cakes: 1 Cream cheese softens, then add sugar and beat well for 2 minutes, then add egg mixture and beat well, 3 add sour cream and beat well, 4 add whipped cream and beat well, 5 pour cheese paste into a pre-oiled and dusted mold, 6 add chocolate and a little whipped cream.

After the water melts, squeeze it on the surface of the cake paste and draw a pattern with chopsticks. 7. Preheat the oven 150℃, bake in water bath for about 90 minutes, cool it, put it in the refrigerator, and then demould it after cold storage.