Cooking Steps

1. 

   Step1:I always use this cream cheese. It's very good.

2. 

   Step2:Mix cream cheese and butter together. Melt in water. Stir during melting.

3. 

   Step3:Cream cheese and butter melt into no granules

4. 

   Step4:Add another half of the milk. Put the yolks one by one and mix them. Mix them into a uniform paste.

5. 

   Step5:Sift in cornstarch and low gluten flour. Add the remaining 50g milk and 20g cream. Stir in zigzag pattern. Be careful not to stir in circles to prevent the flour from starting. No cream, no cream. I've found that adding a little cream, cheese, cake and milk is more fragrant. Hee hee.

6. 

   Step6:Start to beat the protein. First make sure that the protein container is free of oil and water. Add two drops of lemon juice or two drops of white vinegar to beat five proteins. Beat until it is wet foaming. A small hook appears at the top of the mixer. At this time, preheat the oven at the same time. Put 5 minutes of warm water into the oven pan. The oven temperature is set between 170180 degrees. The specific temperature varies according to the oven brand. I use whirlpool oven. I adjust 175 degrees.

7. 

   Step7:Pour half of the protein into the egg yolk cheese paste. Stir evenly. Do not stir in circles. Prevent defoaming. Mix well and then put the other half. Continue mixing.

8. 

   Step8:Pour the batter into the container. Put a layer of baking paper or tin paper under the container. Brush the butter in the container. Shake the bubbles gently. Put them in the baking tray with water. Bake the cheesecake in water bath.

9. 

   Step9:Oven 175 ℃ for 30 minutes. Then bake at 130 ℃ for 30 minutes. Do not take it out immediately after baking. Keep the oven cool for 30 minutes to prevent the cake from collapsing.