Shufley Cheesecake

Shufley Cheesecake

Introduction:

"The cheese cake is really delicious, its fragrance, its delicacy, and the feeling of melting in the mouth make people aftertaste for a long time. Cream cheese is made by myself. If you are interested, you can have a look at it http://home.meishichina.com/space-6173111-do-blog-id-430890.html ”

Production steps:

Step 1: prepare the required materials.

Step 2: put the cheese on the plate, then put the plate in the hot water pot.

Step 3: disturb to smooth state.

Step 4: add softened butter.

Step 5: further disturb to the smooth state of complete fusion.

Step 6: Add 20 grams of sugar to the egg yolk and stir well

Step 7: pour in 11 grams of corn starch

Step 8: mix well.

Step 9: pour the milk into the milk pot and bring it to a boil on the stove.

Step 10: pour the boiled milk into the yolk.

Step 11: stir quickly and evenly.

Step 12: pour the egg yolk paste into the milk pot again.

Step 13: turn down the heat and stir while heating until the paste is formed.

Step 14: pour the yolk paste into the cheese while it is hot.

Step 15: stir the cheese paste and egg yolk paste until smooth.

Step 16: cover with a wet cloth and set aside

Step 17: add 55g white sugar into the protein in three times to beat it to wet foaming state.

Step 18: add the whipped protein to the cheese paste three times.

Step 19: mix well.

Step 20: cover the bottom of the 6-inch round bottom mold with tin foil to prevent water from entering the mold. Pour the cake paste into the mold and smooth it.

Step 21: pour 1-1.5cm hot water into the baking pan, and then put on the mold.

Step 22: preheat the oven, bake the middle and lower layers at 180 ℃ for 15 minutes, then lower the bottom temperature to 160 ℃ for 25 minutes, turn off the heat after coloring, and continue to simmer in the oven for 40-60 minutes. Cover with plastic wrap and refrigerate overnight. (this is what it looks like after retraction)

Step 23: finished product

Materials required:

Cream cheese: 300g

Butter: 45g

Egg yolk: 57g

Sugar: 55g

Corn starch: 11g

Milk: 150g

Egg white: 95g

Note: three eggs of medium size are almost the portion of the formula.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet