Cheesecake (never retract)

Cheesecake (never retract)

Introduction:

"It's a pity that many cheesecakes in the forum have retraction problems. She should be in a good mood today (only she knows), so I'd like to show you how to make cheesecake. I hope you can make perfect cheesecake for your loved ones. "

Production steps:

Step 1: heat the cheese with water and stir until softened.

Step 2: put the softened cheese, melted butter, plain yogurt and 30g sugar into the cooking machine and stir well.

Step 3: add egg yolk and stir well.

Step 4: bask in low gluten flour and continue to stir evenly.

Step 5: stir until fully blended, very delicate.

Step 6: put 70g white granulated sugar into the protein in three times, and beat until it foams wet.

Step 7: mix the egg white paste and cheese paste evenly, pour into the 8-inch cake mold, do not circle, otherwise it will defoaming.

Step 8: put water into the baking tray, preheat the oven to 166 degrees, and put the cake mold into the middle and lower layers.

Step 9: bake for 10 minutes and color, then bake at 156 ℃ for 50 minutes.

Materials required:

Cheese: 250g

Original yogurt: 200g

Butter: 50g

Sugar: 100g

Low gluten flour: 60g

Eggs: 5

Note: 1: cheese with ordinary on it, must be separated from hot water softening, not easy to produce particles. 2: It is suggested that the use of cooking machine can reduce a lot of tedious things, and can make the cheese paste completely stir delicate, completely without particle feeling. 3: The batter must be beaten until it is wet and foamy to prevent the cake from cracking during baking. 4: Finally, some cheesecake contains a lot of water, so it is recommended to refrigerate it for one night after cooling, and the taste will be much thicker.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: garlic