cheesecake

Put cream cheese, butter and milk into a small basin

Melt in water and stir well

Pour into another bowl and let cool and set aside (I melted the cheese in a small container, please ignore this step and go directly to the next step)

Add one egg yolk and mix well. Add another one and add three egg yolks in total

Stir thoroughly

Sift in low-gluten flour and cornstarch

Stir evenly up and down without stirring in circles (if you want a more delicate texture, sift the egg yolk batter once). At this time, fill the baking pan with 70% water and preheat the oven to 180 degrees for ten minutes

Add salt and lemon juice to the egg whites (add a few drops of white vinegar if there is no lemon juice) and beat until the fish eyes are frothy. Add sugar

Beat until medium to wet peaks (pull up the egg head and the protein paste will have a shorter tip that will bend down)

Take one-third of the meringue and add it to the egg yolk paste

Stir evenly up and down, left and right, do not stir in circles

Pour the egg yolk paste into the egg whites

Mix well

Pour it into the mold and shake it a few times to remove air bubbles (the mold should be lined with oil paper)

Wrap the movable bottom mold with a layer of tin foil (omit this step for the solid bottom mold)

Place in the lower layer of the baking pan and heat up and down at 180 degrees for 50 minutes for coloring, then turn to 140 degrees for 30 minutes (each oven has different temperatures, immediately lower the temperature after coloring)

Take out the cheesecake and refrigerate it for more than 4 hours

Cut into pieces and eat

Very delicious and suitable for babies

I ate half of it in one sitting 😂 Looks like I’ll have to make an eight-inch one next time

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