Raw cheesecake

WHAT YOU NEED

Ingredients

100 grams of butter and cheese
50 grams of water or milk
30 grams of butter
Egg yolk three
15 grams of low-fat flour
10 grams of cornstarch
Three eggs.
50 g of white sugar
A moderate amount of rum

How TO MADE Raw cheesecake

Steps 1 to 4

1. Add water or milk to the cheese, mix the insulating water until there are no particles, then add the melted butter three times, mix evenly.

2. Add the egg yolk one more time, stir quickly, sift into a mixture of low-fat flour and cornstarch (both powders must be sifted beforehand) and stir evenly

3. Add a few drops of rum to a water-free, oil-free container, beat slowly to a thick bubble, then divide twice, add white sugar, beat fast to a protein cream, and pull up to form a small curve.

4. Take a quarter of the protein cream and put it in the cheese egg paste. Stir evenly and then pour it all into the remaining protein cream. Stir evenly.

Steps 5 to 8

5. The bottom of the mold is covered with tin paper (I don't have the right mold to use 450 grams of toast mold-_-#) The bottom of the mold is covered with tin paper on the outside to prevent water from entering, pour into the cake paste, blow out the air bubbles, put in a deeper oven, heat three centimeters of water, preheat the oven 150 degrees, heat the bottom 70 minutes (the temperature is self-adjusted according to the heat of the oven)

Handy cooking tips

　　After baking, put it in the fridge for more than two hours.