Light cream 50g

Milk 80g

Eggs 3

Low gluten or cornstarch 40g

Sugar 40g

Cream cheese 226~250g can be used

Butter (to put in the cake) 25g

Cake base ingredients

Digestion Cake 100~110g both

Butter 40g

How to make 6 inch cheesecake

Make the base of the cake. Melt 40g of butter.

Take 100-110 grams of digestive biscuits and crush them in a food bag, feel free to do it any way you want, just crush them.

Mix the digestive biscuits with the melted butter and place in a 6-inch round cake tin, trying to make the base as flat as possible.

Make the cake body. Separate the 3 egg whites from the yolks. Place the whites in the freezer until the surface is covered with a thin layer of ice. Set aside the yolks.

Beat the cream cheese with an electric mixer until smooth; some cheeses are not easy to beat until they are free of particles.

Add 25 grams of softened butter (not necessarily melted, but easily grated), 50 grams of light cream, and 80 grams of milk to the smooth cheese, in any order. Mix all the ingredients with a whisk, the light cream does not need to be whipped, and it does not seem to be able to be whipped.

Add the 3 egg yolks one by one to the cheese, butter, light cream and milk mixture, each time you add an egg yolk, use an electric whisk to mix well before putting down an egg yolk.

Sift the low-gluten flour or cornstarch into the egg yolk batter and mix until no visible particles remain.

Put the sifted flour into the egg yolk paste in the refrigerator to chill, if you have time to chill for 2 hours, I also learned from another recipe, in order to better make the egg yolk paste and egg white whisking is not easy to defoam, because the egg yolk paste with cheese in the thick, defoaming will not be high enough.

The surface of the frozen egg whites whipped until wet, that is, there is a curved hook, sugar added in three parts. After the freezing of the egg white whipping is slower, but good stability is not easy to be defoamed.

After whipping, put 1/3 of the meringue into the chilled egg yolk paste and stir, then pour the egg yolk paste with the meringue into the remaining 2/3 of the meringue. I've always gotten foamy, but once I watched a video tutorial where he used a hand mixer to mix the meringue and yolks, and I thought it was pretty good, so I did it too, and found that it was really easier to mix and less foamy than a flat mixing stick.

Pour the mixed cake into a 6-inch round mold with a bottom, or a solid bottom, and shake it a few times. If you're using a pie pan, remember to wrap the outside of the pan with tin foil to prevent excess moisture from entering the pan. Place the molds in the preheated oven. Preheat the oven 10 minutes in advance, about 160°. Bake at 170° for the first 10 minutes. Bake at 150° for the next 50 minutes. Each oven temperature is different, my is the long emperor CRTF32S. in the baking remember to fill the baking tray inside hot water, mold in the baking tray baking or put on the baking rack can be, I am on the baking rack.