cheesecake

Overview

How to cook cheesecake at home

Heat 125g cheese, 75g milk and 65g whipping cream over water
Heat over water and stir until it becomes granular
Beat in two egg yolks and stir, put the egg whites in a water-free and oil-free bowl and set aside
Sift in the flour and mix well
Put the egg yolk paste in the refrigerator for later use. Squeeze three or four drops of lemon juice or white vinegar into the egg white
Beat egg whites until wet peaks form, with small hooks forming
Fold one-third of the egg whites into the egg yolk batter, stirring up and down to prevent the egg whites from defoaming
Continue to mix in the remaining egg whites, and mix evenly by turning up and down in the same manner. At this time, the oven is preheated, and a layer of butter is brushed into the mold
Use the water bath method to bake, pour hot water into the baking pan, and bake at 150 degrees for 50-60 minutes. If it is a movable bottom mold, wrap a layer of tin foil under it