Medium cheese cake pesto

Published May 17, 2023 at 03:10am ET

The memory of cheesecake should be that when I first came to Singapore, I had the feeling that the entrance of the light cheesecake in the downstairs cake shop was instant, which made me fall in love with cheese from then on. After coming to the United States, I shared with my mother the taste of New York cheese cake for the first time. Mother said it was the best cake she had ever eaten. After that, I wanted my mother to try the taste of light cheese cake, but the supermarket didnt sell it, so I made it at home by myself. Six small cakes were made for the first time. This is the second time to do it on my birthday. I was very happy when I saw the eater say it tastes exactly the same as what he bought outside. One of the drawbacks is that there is no corn starch cake cracking and no egg beater in the house. Its the protein beaten by mothers hand! It also destroyed the shape when it was upside down, but I was very happy to say that I successfully copied the taste I had for the first time! _________ Sharing the sweet taste with my lover is my greatest pride. Reference to Wen Yixin kitchen cheese put more delicate! (Since there are no measuring tools at home, the amount of ingredients is roughly estimated to be different from Wenyis, but two times it was found that the first time cheese came out less, eggs tasted more, lemon juice must not need too much sugar to mainly present the taste of cheese.)

Food Material List

1 Kraft regular cream cheese 170g
2 White granulated sugar 100g
3 butter 60g
4 Egg 4

Operational steps

1 Melt butter cheese in water
add sugar and stir well
add milk and lemon juice low gluten flour
pour in melted butter
2 Add lemon juice
manual whipping protein
and add sugar three times to whisk.
3 Mix 1 and 2 ingredients
wooden spoon and do not stir
shake bubble
because it took about 1 and a half hours for the cake paste bath in the electric cooker to be baked and buckled, then cool
refrigerator to seal and refrigerate.

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