Snowy cheesecake

Overview

Crushed Oreo cookies, 30 grams of butter (added to the cookie crumbs), 100 grams of cream cheese, 90 grams of caster sugar (in the cake), 4 eggs, 100 grams of milk, lemon juice, lemon juice, 60 grams of cake flour, 30 grams of cornstarch, butter, 150 grams of light cream, 15 grams of caster sugar (in the light cream), white chocolate white chocolate

Tags

• baking
• butter
• butter (add to biscuit crumbs)
• cake flour
• caster sugar (for cake)
• caster sugar (in light cream)
• corn starch
• cream cheese
• egg
• oreo cookie crumbs
• whipping cream
• white chocolate
• lemon juice
• milk

Ingredients

Steps

1. 1 Put the biscuit crumbs into powder in a food processor, add 30 grams of melted butter, mix well, pour into the mold, compact it with a spoon, and refrigerate until ready.

   

2. 2 .Cut the cream cheese into small pieces, add 30 grams of caster sugar and heat with insulation water, stir until smooth and without particles, add the egg yolks one by one and mix well.

   

3. 3 Add milk and 5 grams of lemon juice to the cheese paste in sequence, stir evenly and then add 50 grams of melted butter.

   

4. 4 Sift in low-gluten flour and cornstarch and mix well

   

5. 5 Add 2 grams of lemon juice to the egg whites, add 60 grams of caster sugar to the egg whites in three batches and beat until wet foam forms, then mix with the cheese paste in three batches.

   

6. 6 Pour into the refrigerated biscuit mold, knock out the bubbles and bake in a preheated oven at 150 degrees in a water bath for 1 hour.

   

7. 7 After baking, use the remaining heat to simmer for 30 minutes and then refrigerate for 4 hours

   

8. 8 Add 15 grams of caster sugar to the light cream and beat until the texture is clear, then spread it on the cake base.

   

9. 9 After unmoulding, sprinkle with white chocolate chips