I bought half of the cream cheese, and the kids were yelling about the cheesecake.This one doesn't taste like cheese.It's not that smooth.Let's do it today, and let the kids help.

WHAT YOU NEED

Ingredients

80 grams of cheese
120 ml of milk
Three eggs.
Low starch flour + 40 grams of corn flour
Lemon juice 1 and a half teaspoons
Protein two.
50 grams of flour
Baking 6 dishes
Or 12 small paper cups.

How TO MADE Japanese cheese cake

Steps 1 to 4

1. Preparation of materials

2. Two servings of milk, one of which is mixed with half a teaspoon of lemon juice.

3. The pan is put into the thinly sliced cheese and the other half of the milk is put on the stove.

4. Cook on a low flame and stir until there are no particles at the bottom.

Steps 5 to 8

5. Cheese and milk dissolved and lubricated

6. Add the egg yolk (which cannot contain protein) to extinguish the fire.

7. Mix the egg yolk with (milk + lemon juice) yogurt and water.

8. Here, if the cheese starts to solidify, you can cook it on a small fire, and it won't be long before the egg yolk is cooked.

Steps 9 to 12

9. The mixture is smooth.

10. Mix the flour and cornstarch together and mix 2-3 times with the egg yolk cheese paste (you can't cook it).

11. Protein slightly dispersed

12. Add the lemon juice

Steps 13 to 16

13. Powdered sugar.

14. Several times added to the protein to form a hard foam

15. The protein won't go down.

16. The protein is mixed several times and the cheese is poured into a small paper cup (model)

17. Eight minutes is enough.

18. Preheat the oven 160 degrees for 15 minutes, then lower the oven to 120 degrees bake for 40 minutes or cook (with bamboo/knife test, non-sticky bamboo/knife is cooked)

19. I love a cake that explodes like that.

20. But the cheesecake doesn't crack.

21. How do you feel?

Handy cooking tips

　　Cook the cheese slowly and patiently on low heat to melt (no particles)