Marble patterned heavy cheesecake

1. Separate the egg whites and yolks, and place them separately in clean, anhydrous and oil-free basins.

2. Put butter and cream cheese into a large bowl.

3. Heat separately and stir continuously until smooth and particle free.

4. Mix the smooth cheese batter and add egg yolks in portions. Stir each egg yolk evenly before adding the next one.

5. Stir the smooth egg batter.

6. Pour in milk.

7. Pour in sieved corn starch

8. Mix smoothly and set aside for later use.

9. Use an electric mixer to beat the egg whites until they are coarse, then add one-third sugar powder. Then add the remaining powdered sugar in two separate portions.

10. Beat the egg whites until they are wet and foamy, then lift the egg beater and pull out the long curved hook.

11. Take a small amount of egg white and add it to the egg yolk paste

12. Mix well by flipping up and down with a scraper.

13. Pour all the egg yolk batter into the egg white bowl.

14. Continue to mix evenly by flipping up and down.

15. Lay oil paper on the bottom layer of the mold and pour the egg batter into the mold.

16. Shock and burst large bubbles.

17. Put a small amount of chocolate sauce in the piping bag and cut a small opening at the tip.

18. Draw parallel long lines on the surface of the egg batter.

19. Use a bamboo stick to draw a pattern in one direction.

20. Place a baking tray at the bottom of the oven, fill the tray with sufficient water, and preheat for 10 minutes. Place the second layer on the grill and perform a rack style water bath on the mold. Bake at 140 degrees Celsius for 70 minutes until the surface of the cake is slightly golden brown, then remove from the oven.

After baking, take it out and cool it before demolding.