Cooking Steps

1. 

   Step1:Heat cream cheese and milk in a pot with water. Stir until smooth and pelleted.

2. 

   Step2:Add the butter and stir well, then take it out and cool it.

3. 

   Step3:Separate egg yolk from egg white. Pour egg yolk into cream cheese. Stir well.

4. 

   Step4:Pour in the low gluten flour and mix it into the yolk paste. The batter is very delicate.

5. 

   Step5:Add the protein in three times until the wet foaming can pull out the bend. Don't overkill it, or the baked cake will crack.

6. 

   Step6:Put some water in the pan and preheat it 180 degrees at the bottom of the oven.

7. 

   Step7:The egg white is poured into the yolk paste in three times and stirred evenly. Stir from the bottom to the top. Do not circle.

8. 

   Step8:Put the oilcloth on the cake mold and pour in the batter after mixing. Then knock on the table to shake off the bubbles.

9. 

   Step9:Cover the bottom with tin paper to prevent moisture from seeping in. After 180 ° 30 minutes, 150 ° 25 minutes. Don't take it out after baking. Let it simmer for 30 minutes.

10. 

    Step10:In the middle of the process, cover the surface of the mould with a layer of tin paper, so that the cake will not have a big black face.

11. 

    Step11:It's time to take it out and cool it before demoulding.

12. 

    Step12:Finished product drawing

13. 

    Step13:Cut it and you can eat it. Cheesecake tastes soft and soft. It can be refrigerated in the refrigerator. It tastes more deliciou