Shufley Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Shufley Cheesecake

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Shuflea is often used to refer to a tough woman . It's short-lived and quickly collapses in less than a minute after it's put out of the oven. But it's not so delicate when it's put into shuflea. It can be put into the refrigerator and refrigerated and tasted slowly. It's light, delicate and dense. It has the sour taste of cheese in the sweet. Every mouthful wants to melt in the mouth and enjoy it. If someone blames you for eating too slowly, don't pay attention to him. Only those who have tasted the sufrey cheese cake carefully will know that there are many twists and turns in the slow rhythm. -

Cooking ingredients

Cooking Steps

Step1:Get all the materials read

Step2:Separate the egg white and yolk with the egg separator for us

Step3:Cream cheese and 30g sugar, stir well in hot wate

Step4:Soften the butter in hot water and slowly add it to the cheese and stir wel

Step5:Then add the yolk and mix wel

Step6:Add cream and mix wel

Step7:Sift in the low gluten flour and mix it evenly with the hand beater, then put it aside for us

Step8:Beat the egg white into foam and add 50g fine sugar in several time

Step9:Whisk the egg white with sugar until it foams quickl

Step10:Add the egg white to the cheese part in several times, and mix well with silica gel scrape

Step11:Pour the cheese paste into the mol

Step12:Pour the cheese paste into the sauce and fill it u

Step13:Put the mold in a deep baking tray. Pour in cold water and bake in wate

Step14:Bake the oven at 150 ℃ for 30 minutes, then reduce the temperature to 140 ℃ for 30 minutes until the surface is golden yellow

Step15:It's normal for the light cheesecake to shrink when it's out of the oven. After it's cooled, turn it upside down and demould it (refrigerated and preserved in the refrigerator)