Cooking Steps

1. 

   Step1:First, make the original cheesecake. Add the cheese and milk into the butter. Dissolve in the heat-resistant water.

2. 

   Step2:Separate the egg white from the yolk. Refrigerate the egg white. Mix the honey in the yolk.

3. 

   Step3:Sift the low gluten flour and corn starch into the cheese milk mixture. Stir well.

4. 

   Step4:Add honey egg mixture. Stir well.

5. 

   Step5:Heat and mix the mixture until it is thick.

6. 

   Step6:Drop the egg white into lemon juice. Add sugar in three times and beat until it foams.

7. 

   Step7:Mix the two batters evenly.

8. 

   Step8:Put oiled paper on the bottom of the mold. Pour in the cheese paste.

9. 

   Step9:Put it into the middle and lower layers of the preheated oven. Add hot water to the bottom baking plate. Bake in water bath for 80 minutes. Heat it up to 150 degrees and heat it down to 165 degrees. Do not take out the cake after baking. Continue to stew in the oven for 20 minutes.

10. 

    Step10:Take out the cake after cooling and demoulding. Put it in the box. Put it in the refrigerator and refrigerate for better taste. (formula for 8 inches. Or 6 4-inch cheesecake

11. 

    Step11:Make Matcha cheese cake. Separate the yolk and egg white. Add honey into the yolk and mix well.

12. 

    Step12:After the cheese, milk and butter are melted, sift in low gluten flour, corn starch and Matcha powder. Mix well.

13. 

    Step13:Honey and egg yolk are added to the mixture. Heat and stir until thick.

14. 

    Step14:Add lemon juice to the egg white. Add sugar in three times. Beat until it is wet and foamy.

15. 

    Step15:Mix the two batters evenly.

16. 

    Step16:Bake in the oven for 80 minutes. Simmer for 20 minutes and take out to cool.

17. 

    Step17:After demoulding, put it into the packing box. Put it into the refrigerator for cold storage. The taste will be better after cold storage.

18. 

    Step18:Light eleganc