I've made a heavy cheesecake, I've eaten New York cheese from Starbucks, and I feel like I still like Starbucks a little bit more, that kind of concentrated feeling.Mixed with cream cheese and mascarpone, the taste is softer.You can also use all the cream cheese, it'll be tighter in the mouth.

WHAT YOU NEED

Ingredients

100 grams of cheese
150 grams of mascarpone
90 grams of sour cream
20 g of white sugar
A small amount of lemon peel
30 grams of honey
One tablespoon of lemon juice
30 ml of cream
One egg yolk
One egg.
8 grams of corn flour
Protein cream in moderation
50 grams of egg whites
30 g of white sugar
50 grams of biscuits
25 grams of butter

How TO MADE The classic New York cheese is thick, sour and sweet.

Steps 1 to 4

1. Using a 6-inch removable cake mold, cut circular and long strips of oil paper, padded on the inside of the mold.

2. Eggs, sour cream, and cheese are kept at room temperature until reheated.

3. Butter is heated to a liquid in a microwave or water bath.

4. Digested biscuits are crushed into powder and mixed into butter.

5. Cushion at the bottom of the mold, paved, compressed, placed in the refrigerator for refrigeration.

6. The cheese is made into a uniformly fine state by using an egg beater, adding sour cream, white sugar, honey, cream and lemon peel, and cornstarch. Continue to mix, add the same each time, mix, and continue to mix.

7. Add the egg yolk and eggs to the cheese paste three times, mixing them evenly.

8. Finally, add the lemon juice and simmer.

9. Take a new bowl and send the egg yolk to a dry state.

10. There are many ways to do this, but don't go into detail.

11. Add the spread protein cream to the cheese paste twice and stir evenly.

12. Take out the mold and pour it into the cheese paste.

13. Oven 150°, 60 minutes, water bath heating

14. Remember to cover the outside of the mold with a large baking mold, otherwise the water will seep in.

15. Or a layer of tin paper on the outside of the mold.

16. After removal, cool to room temperature and put in the refrigerator overnight.

17. Eat it the next day.

18.

Handy cooking tips

　　It's a protein cream, but it's got to be dry.Before removing the mold, remember to use a cake knife to circle around the mold to prevent sticking together.