cheesecake

Prepare the ingredients, use two water-free and oil-free bowls to separate the egg yolks and egg whites

Turn on low heat🔥Put milk in a basin, stir and melt cheese and oil until smooth

Add three egg yolks over low heat and mix well

Turn off the heat, sift the low-gluten flour, mix well and place in the refrigerator for 20 minutes

Beat the egg whites and sugar in three batches

Prepare a cake mold and line it with kitchen paper to make it easier to unmold. Wrap the bottom with tin foil and preheat the oven for ten minutes

Mix the egg whites twice with the refrigerated cheese batter evenly

$cheesecake step 7$

Pour the egg batter into the grinder and shake it up and down to remove the air bubbles (three times)

Place in the oven tray, add water, bake at 180 degrees for 10 minutes, then turn to 30 degrees and bake for 35 minutes

After baking, you can add a little chocolate sauce and put it in the refrigerator for two hours to make it more delicious

Overview