Rose half-cooked cheesecake

Overview

I made a half-cooked cheesecake for Mother's Day. I added rose jam and rose essence to it today. The finished product turned out pink and tender, and it tastes even better after being refrigerated! I wish all mothers around the world a happy holiday in advance!

Tags

• baking
• butter
• cake flour
• cream cheese
• egg
• honey
• rose essence
• rose jam
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Cut the cream cheese into small pieces, mix with the milk and heat over water to form a fine paste

   

2. 2 Add melted butter and mix well

   

3. 3 Sift in the flour in three batches and mix well to form a cheese paste

   

4. 4 Add honey and rose paste to the egg yolks and mix well

   

5. 5 Add to cheese batter

   

6. 6 Then add an appropriate amount of rose essence

   

7. 7 Mix well

   

8. 8 Add egg whites, lemon juice and sugar in three batches and beat until wet peaks

   

9. 9 Take one-third of the egg whites and mix well into the cheese paste

   

10. 10 Pour the mixed cheese paste back into the egg whites

    

11. 11 Mix well

    

12. 12 Then pour it into the mold

    

13. 13 Put the mold into the baking pan, pour hot water into the baking pan, heat up and down to 145 degrees for 8 minutes, turn the upper heat to 200 degrees, and keep the lower heat at 145 degrees for 5 minutes until the surface is colored, turn off the upper heat, and keep the lower heat at 145 degrees for 10 minutes

    

14. 14 There is no need to take it out immediately after finishing, just put it in the oven to room temperature and take it out

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures

    

17. 17 Finished product pictures