Cooking Steps

1. 

   Step1:Cream cheese (cut into small pieces), butter (cut into small pieces), pure milk, sour cream (cut into small pieces) to facilitate faster melting. Add together and melt in water (preferably in a steamer), and beat the cheese paste with an eggbeater. Beat until the cheese paste is like a Gulch, and then start cooking.

2. 

   Step2:Add 3 yolks into the cheese paste and beat well.

3. 

   Step3:This is to add a few drops of lemon juice to the egg yolk paste. Stir well. It tastes better.

4. 

   Step4:Sift the corn starch and low gluten flour into the yolk paste, beat them and sift them.

5. 

   Step5:Beat the egg white paste again. Beat the egg white with a beater until it is wet and foamy. Beat the sugar into the egg white twice. Beat until the egg white paste has a big hook.

6. 

   Step6:Add the albumen paste into the yolk paste in several times and stir it evenly. The cheese paste is ready.

7. 

   Step7:Wrap the outside of the mold with tin paper (at least three cities). Pad the bottom layer of the mold with oil paper for easy picking up. Rub the inner wall of the abrasives with butter to prevent the cake from sticking to the mold wall after forming.

8. 

   Step8:Add a third of the water into the water bath. Put it in the oven and preheat for 15 minutes. Heat up and down. The middle and lower layers are 180 °. This is to pour the cheese paste into the mold. Smooth it. Shake off the big bubbles. Then put it into the preheated oven. Bake at 180 ° for 30 minutes. Then turn the small fire at 140 ° for 55 minutes.

9. 

   Step9:Take out the cheesecake and cool it. Refrigerate it for more than 4 hours. It will taste better