Patterned cheesecake

1. 15g low flour, 20g corn starch, 175g cream cheese, 20g white sugar (egg yolk)+30g white sugar (egg white), 20g milk, 2 small eggs, 1 tablespoon lemon juice

2. Crush Oreo cookies.

3. Add melted butter and mix well.

4. Place it tightly in the mold and refrigerate for later use.

5. Melt the cream cheese over water and stir smoothly. Add the egg yolk in portions.

6. Add 20g of sugar in portions and stir evenly.

7. Add milk in portions and stir evenly.

8. Sift in the powder, cross and stir evenly.

9. Add lemon juice and stir evenly to make egg yolk paste.

10. First, add 1/3 of the egg white to the egg yolk batter and cut it evenly. Then pour all of it into the egg white and mix well.

11. Pour into the mold and wrap the active bottom with tin foil.

12. Put Hei Qiao into a piping bag, heat and melt it, squeeze it into a spiral shape on the surface of the cake, and use a toothpick to draw patterns.

13. Place 1/3 water in the baking tray, preheat the oven at 155 degrees Celsius for 45 minutes, and use a toothpick to poke in the non wet paste and remove it.

Finally released!