Cooking Steps

1. 

   Step1:Prepare the required materials. Separate the eggs and drop 5 drops of lemon juice into the egg white.

2. 

   Step2:Add 1 / 4 milk to cream cheese and heat until creamy. Remove from hot water.

3. 

   Step3:Add the remaining milk in batches. Mix well with the hand beater while adding.

4. 

   Step4:Add the yolk in several times. Mix well with the hand beater.

5. 

   Step5:Liquefy the butter in water and add it into the cheese paste.

6. 

   Step6:Sift in low gluten flour and corn starch. Mix well with hand beater until there is no granule.

7. 

   Step7:The sugar is added to the protein in 3 times and sent to the wet foaming (8 times).

8. 

   Step8:Add 1 / 3 of the protein cream into the cheese and egg yolk paste. Turn over with a spatula and mix well.

9. 

   Step9:Mix well and then return to the remaining 2 / 3 protein cream and mix well.

10. 

    Step10:Pour it into a circular mould with tin paper on the bottom. Melt the dark chocolate and cream in water and mix well.

11. 

    Step11:Put the melted chocolate into the mounting bag and cut a small hole. Draw a stripe on the surface of the cheesecake.

12. 

    Step12:Use toothpicks to cut the stripes one by one, resulting in marbling.

13. 

    Step13:Put a pan of water in the bottom of the oven. Put the baking net on the surface of the pan. Preheat it for 10 minutes at 140 degrees. Put it over the oven and heat it at 140 degrees for 80 minutes.

14. 

    Step14:Let the cake cool naturally.

15. 

    Step15:The demoulding taste will be better if it is moved into the refrigerator and refrigerated for 6 hours.