A list of the contents of this article:

How to make the simplest and most detailed classic six-inch cheesecake

Weigh the butter first. Step step 2: add the milk and heat it in the microwave until the butter melts. Step step 3 wash blueberries and add a small amount of flour to wrap well. Step step 4 cream cheese soften in hot water. Step step 5 add the egg yolk and stir well. Step step 6 add the mixture of butter and milk step by step and stir well. Step step 7 add 15 grams of sugar and stir well. Step step 8 add corn starch and stir well.

Sugar: right amount of sour cream: right amount of cornmeal: the first step is to beat the cheese with an egg beater until loose, add sugar and stir well. (if the cheese you buy can be handled in hot water, it is easier to mix well.) in the second step, add sour cream and yogurt in turn and mix well. The third step is to add one egg at a time and stir well. The fourth step is to add a tablespoon of lemon juice and stir well. The fifth step is to sift in the corn low flour and stir well.

Butter (cake bottom) 35g six-inch live bottom cake mold one heavy cheesecake step 1 prepare all the ingredients and first make the bottom of the digestive cake. (if you use an 8-inch mold, all the ingredients will double.) step 2, put the digestive biscuits in a fresh-keeping bag and use a rolling pin to dry the biscuits into crumbles. after drying, you can squeeze them with your hands and break the remaining pieces.

How to make cheesecake

1. The method of making cheese cake is as follows: material: 250 grams of cream cheese (cheese cream), 150 milliliters of milk, 80 grams of sugar, 3 eggs, 20 grams of corn starch, 2 tablespoons of low-gluten flour, 60 grams of raisins, half of lemon peel, 130 milliliters of animal light cream and 5 milliliters of lemon juice. Practice: separate egg whites from egg yolks. Beat the three egg yolks, add 50ml milk, and then add cornstarch.

2. Squeeze in a little lemon juice, then add the remaining 30 grams of melted salt-free butter and stir well. If you want the cheese to be smoother, sift through the cream cheese with a fine mesh spoon. 1 (if you want the cheesecake to taste better, you can add a little chopped lemon peel) 1 pour the cream cheese into the baking mold. Preheat the oven to 130 degrees, pour 2 deep hot water into the baking pan and bake for 90 minutes.

3. Put egg whites and sugar on the plate, stir evenly in the same direction with an egg beater, and stir to a whipped white foam. Mix cheese, egg yolk, flour and skim milk to paste. Then mix well and slowly pour into the previously made protein foam and set aside. When pouring in the egg liquid, make sure that it is filled with a lot of air. Through the principle of hot expansion and cold shrinkage, the baked cake will be "covered".

Simple and delicious cheesecake

1. Squeeze in a little lemon juice, then add the remaining 30 grams of melted salt-free butter and stir well. If you want the cheese to be smoother, sift through the cream cheese with a fine mesh spoon. 1 (if you want the cheesecake to taste better, you can add a little chopped lemon peel) 1 pour the cream cheese into the baking mold. Preheat the oven to 130 degrees, pour 2 deep hot water into the baking pan and bake for 90 minutes.

2. The method of making cheesecake is as follows: material: 250 grams of cream cheese (cheese cream), 150 milliliters of milk, 80 grams of sugar, 3 eggs, 20 grams of corn starch, 2 tablespoons of low-gluten flour, 60 grams of raisins, half of lemon peel, 130 milliliters of animal light cream and 5 milliliters of lemon juice. Practice: separate egg whites from egg yolks. Beat the three egg yolks, add 50ml milk, and then add cornstarch.

3. Put egg whites and sugar on the plate, stir evenly in the same direction with an egg beater, and stir to a whipped white foam. Mix cheese, egg yolk, flour and skim milk to paste. Then mix well and slowly pour into the previously made protein foam and set aside. When pouring in the egg liquid, make sure that it is filled with a lot of air. Through the principle of hot expansion and cold shrinkage, the baked cake will be "covered".

4. The steps of cheesecake preparation: cream cheese + light cream + yogurt, beat evenly without granulated yolk in hot water and separate egg whites. Add 4 yolks and stir evenly into low gluten flour. Stir smoothly manually. Put it in the refrigerator and refrigerate for half an hour.