Lemon and angel cheese cake

　　Yesterday it was done well, the fridge was refrigerated for a night, in the morning it was taken out of the mold after the photo when the breakfast was eaten, the queen sold the melon, I think it tastes really good, the taste is very soft, the taste is sweet and sour, there is light cheese fresh moisture without taste, then with fruit and a cup of hot milk, this breakfast is alive, enjoy!

WHAT YOU NEED

Ingredients

90 grams of cheese
50 grams of cream
35 grams of milk
30 g of lemon juice
Half a lemon peel
20 grams of cornstarch
35 grams of butter
Protein two.
50 grams of fine sugar

How TO MADE Lemon and angel cheese cake

Steps 1 to 4

1. The lemon is first peeled off; then the lemon is squeezed out for fresh juice and water; the mold is placed in advance in a baking tray with cold water.

2. Cheese cheese slides after heating without particles;

3. Use the remaining heat after heating to add butter and stir until the butter and cheese are completely absorbed;

4. Add the cream, the milk, the lemon juice, and the chopped lemon peel, stirring evenly after each addition of the same material and then adding the same material again;

Steps 5 to 8

5. Add cornstarch and stir evenly;

6. Protein and sugar to moist foam;

7. Mix the protein and the cheese dough evenly twice;

8. Load the dough evenly into the mold;

9. The lower layer of the mold oven, 150 degrees, about 30 minutes, the baked cake is placed on the refrigerator after cooling, refrigerated for overnight consumption.

10.