It's time to smell it again! It's time to smell the cheese cake, it's time to eat the sweetness in your mouth, it's time to smell the green in your nose.In an instant, the lips and teeth are fragrant, the breath is idle!

WHAT YOU NEED

Ingredients

250 grams of cheese
100 grams of lemon juice
Four eggs.
60 grams of low-fat flour
70 grams of white sugar
Drops of white vinegar

How TO MADE This is a cheesecake.

Steps 1 to 4

1. The leaves are washed and dried, added a little cold white and stirred in a cooking machine to make the juice.

2. Raw material maps

3. Add the butter cheese and the spice juice to the cooking machine, stir into a delicate cheese paste, and pour into a large bowl.

4. Add four egg yolks one at a time, and use an electric egg beater to slowly stir into a uniform cheese egg paste.

Steps 5 to 8

5. Low starch flour poured into the sieve and stirred evenly.

6. Cover with a preservative film, put the cake in the refrigerator and refrigerate until it is thickened.

7. 4 proteins add a few drops of white vinegar, add 70 g of white sugar three times, send to a state of almost hard foaming, but do not hit hard foaming.

8. Dig 1/3 of the protein paste into the cheese paste and stir evenly.

Steps 9 to 12

9. At this point, the grill can be placed at the bottom of the oven, poured with 2/3 of the hot water, and preheated at 150 degrees.

10. Pour the stirred dough into 2/3 of the protein dough and stir evenly.

11. Pour the cake paste into the mold, shake the mold slightly, blow out the small bubbles in the paste, and put it in the preheated oven.

12. Water bath method, 150 degrees, heat up and down, roast for about 80 minutes.

13. Place the pan at the bottom of the oven, and pour two-thirds of the hot water into the pan.

14. Place the mold in the baking net, in the second floor of the oven.

15. After cooking, do not hurry to take it out, put it in the oven until it is warm, take it out, dry it thoroughly, put it in the refrigerator and refrigerate it overnight.

16.

Handy cooking tips

　　This recipe is for an 8-inch round cake, and I used an 18-centimeter square.