Lemon Cheese Cake

Lemon Cheese Cake

Introduction:

"The first time I made a cheesecake, first of all, I liked it very much. Then my mother and big hug and small hug were very flattering. They said it was better than the one sold outside, which gave me a lot of encouragement! I will continue to refuel and give it to my family for the next time

Production steps:

Step 1: first, make a cake mold bottom, put 100 grams of digested cake into the bag, break it, and then press it back and forth with a rolling pin. Take out the pot, add 40 grams of butter, evenly spread in the lower part of the cake mold, and then slowly compact with a flat bottom bottle. I used a living cake mold, so I wrapped it in tin foil and refrigerated it.

Step 2: 250 grams of cream cheese softened in hot water, add 70 grams of sugar, beat well with egg beater, no particles.

Step 3: add eggs one by one, beat one with the beater, then beat the other with the beater.

Step 4: add lemon juice and lemon peel, beat well.

Step 5: pour in 15g corn starch and 20g low flour, beat well.

Step 6: pour in 100ml original yoghurt and 15ml rum, beat well.

Step 7: cake paste complete! Use a scraper to pour the cake paste into the cake mold at the bottom, shake it a few times, and then put it into the lower layer of the oven.

Step 8: as shown in the picture, water bath method, square baking tray into hot water, the height should be higher than half of the cake, at least 1.5 cm. Then into the oven after 160 degrees preheating, see you in an hour!

Step 9: Ding Dong - an hour later, bird - out of the oven! Cool for a while

Step 10: Cool almost, not hot, you can refrigerate for four hours!

Step 11: I really can't wait for 4 hours. After 2 hours, I took it out and cut it. Pay attention to the hot water and dry the knife before cutting, and then cut it neatly!

Step 12: little hug is too impatient. She grabs a piece with her little hand! Put it into your mouth gracefully and eat it beautifully

Step 13: it looks like it's broken. It's full of lemon! Sweet and sour! With digestive cake, soft and smooth

Step 14: how about it? Have a taste!

Materials required:

Cream cheese: 250g

Sugar: 70g

Eggs: 2

Lemon juice: 10g

Lemon peel: 5g

Corn starch: 15g

Low powder: 20g

Rum: 15ml

Original yogurt: 100ml

Digested biscuit: 100g

Butter: 40g

Note: Although I do it for the first time, I have done enough homework! I like innovation, but I don't follow Jun Zhi's prescription completely. After absorbing the experience of many people in the past, I have made improvements: 1. Add lemon peel crumbs, which is nutritious and delicious! 2. With the original yogurt instead of milk, high nutritional value! 3. Add 20g more low flour, but it doesn't seem to have any effect. 4. Water bath baking, cake mold must be placed in the bottom layer, to prevent the surface color is too deep, affect the appearance! 5. After 160 degree preheating, put it into the cake mold and bake it at 160 degree for one hour. In the middle, refuse to open the oven and have a look outside! Is so single-minded, is so stubborn!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour