Sufa Cheesecake

1. Take the cream cheese out of the refrigerator and warm it up. Beat it over warm water until it is smooth and free of particles.

2. Add three egg yolks in portions and stir evenly.

3. Add milk and salt in sequence and mix well.

4. Sift in low flour and chestnut flour, mix well like stir fry, and the egg yolk cheese paste is ready.

5. Add a few drops of white vinegar to the protein, add sugar in three portions, and beat until neutral foaming occurs; When making egg whites, preheat the oven to 160 degrees Celsius for 10 minutes.

6. Mix twice with egg yolk cheese paste, being careful not to make circles while stirring, still like stir frying. Be sure to flip the bottom part up and mix well.

7. Apply a layer of salad oil to the inner wall of the 8-inch movable bottom circular mold, wrap the bottom with tin foil, and place it in a baking tray. Pour cold water into the baking tray, about 1 centimeter high, and place it in a preheated oven. Bake for 45 minutes.

After baking the cake, immediately remove it from the oven and cool it down. After cooling, remove the mold and refrigerate it in the refrigerator for at least 4 hours; Professional people also need to apply mirror pectin on the surface, so there are so many details when it comes to eating on my own. Hehe... Don't call me lazy!