"Baking tutorial" crispy lotus cheesecake, delicious non-negotiable detailed version of the video tutorial please click on the upper left corner avatar, enter the home page to view, the package will be Oh ~ recipe: mold size 16cm▶ recipe detailed version of the video tutorial Please click on the upper left corner of the avatar, enter the home page to view, the bag will be Oh ~

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<h1>Detailed version of the video tutorial, please click on the avatar in the upper left corner, enter the home page to view, the package will be Oh ~</h1>

Crispy on the outside, sweet on the inside, super delicious cheesecake!

<h1>Recipe: Mold size 16cm</h1>

Lotus biscuits 100 g

Unsalted butter, melt 40 g

Almond flour 30g

Flour 30g

Mash the cookies 20 g

Sugar 20 g

Cold unsalted butter 30 g

3 egg yolks

A pinch of salt

Vanilla extract 2 g

Cream cheese 250 g

Melt 100 g of white chocolate

Cornstarch 25g

Meringue (3 egg whites + 40 g sugar)

<h1>▶ Recipes</h1>

1. Add the unsalted butter melted in the breadcrumbs and place in the refrigerator.

2. Add almond flour, flour, crushed lactose, sugar and cold unsalted butter. Mix the butter and flour well, then place in the refrigerator and stir well.

3. Add sugar, salt and vanilla extract to the egg yolks and mix, add the cream cheese and stir at room temperature.

4. Add the melted white chocolate, mix, add the cornstarch, mix, and mix the meringue into two parts.

5. Crush the lotus biscuits, mix, put them in a mold, flatten, lift the breadcrumbs, bake in a 160-degree preheated oven for 30 minutes, reduce the temperature to 110 degrees and bake for another 40 minutes.

6. Cool at room temperature, place in the refrigerator room, cool and remove the frame.

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