Cheesecake

1. Concentrate the required materials.

2. Mix a suitable amount of cheese, yogurt, egg mixture, and sugar to make a cheese paste. Finally, add low flour and gently mix well.

3. Protein doesn't need to be too hard to beat, just make sure it doesn't fall down when it's a bit sharp.

4. Mix two batter together.

5. The mold should be 6-inch, but I only used the 8-inch one. Actually, it's better to use a mold with a separate base for cheesecake, which makes it easier to demold in the end. I was tired of taking it off, and luckily the bottom was padded with oil paper first.

6. Enter the oven & nbsp; Lower layer of water bath& 160 degrees Celsius takes 1 hour.

7. It's out of the oven, and to my surprise, it's baked really well without collapsing.

8. Eat after 4 hours of refrigeration& nbsp; Cut it into pieces, the taste is really good, soft and fluffy~~It's simply too delicious.

When dragging the mold from the mold, it was transferred with cling film, but unfortunately, some of it still fell off.... If the bottom is separated directly, it can be pushed out directly for better effect.

10. Take a close-up shot... Easy to make next time, I will use this recipe in the future, it tastes great.