cheesecake

Overview

I have wanted to make this cheese cake for a long time, but I haven’t taken action because I didn’t buy cheese. This time. I finally made it once and it tasted really good. I learned this cake from Haiyang Moon’s recipe. I slightly changed it according to my own situation. It’s really good. Thank you. The finished product is cut into small pieces with a knife and brought to school. It is quite popular with the lovely teachers.

Tags

• baking
• cream cheese
• egg
• low gluten flour
• sugar
• milk

Ingredients

Steps

1. 1 Place cream cheese and milk in a bowl over boiling water and heat.

   

2. 2 Blend until smooth and grain-free.

   

3. 3 Add the sifted flour and beaten egg yolks, stir evenly to form an egg yolk paste.

   

4. 4 Add egg whites and sugar and beat until the best state between wet foam and dry foam.

   

5. 5 Add the egg white batter to the egg yolk batter and mix evenly.

   

6. 6 Brush the mold with oil to prevent staining.

   

7. 7 Pour in the cake batter and spread it as evenly as possible.

   

8. 8 You can also put oil paper on it to prevent staining.

   

9. 9 Wrap the bottom of the movable mold with tin foil, place the mold into a baking pan, and pour hot water into the baking pan.

   

10. 10 Place in a preheated 150 degree oven and bake for about 1 hour.

    

11. 11 After taking it out of the oven, brush it with a layer of honey or pectin.

    

12. 12 Wrap the mold together with plastic wrap and refrigerate. No need to refrigerate it. Personally, I think it tastes better after being refrigerated.