How to eat cheese without oven: cheesecake.

Cheesecake

Ingredients: lemon juice 31g, butter 25g, cream cheese 511g, fine sugar 151g, whole eggs 5

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 the fine sugar, and slowly beat it with an egg beater at low speed.

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

3. Coat the pan with butter first, then pour the cheese paste into the pan and shake 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 open the lid in a hurry, just stew 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 that causes 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.