Chongqing Ouyi teaches you how to make lemon cheesecake

How to make lemon cheesecake

Ingredients and details:

Cream, cheese, butter, 3 egg yolks, low gluten flour, 1 lemon zest, 3 egg whites, 1 tsp lemon juice

Prepare the ingredients for the preparation of the flavored cream lemon cheesecake. Roll out the biscuits in a plastic bag with a rolling stick. The more crushed, the better. Melt the butter and pour the crumbled biscuits into it. Stir to combine. Pad a sheet of oil paper in the mold, pour in the cookie crush, flatten it again with a flattened thing, and compact the biscuit. Pour the cream cheese, yogurt, butter and caster sugar into the basin.

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Egg separation. Pour cream cheese, yogurt, butter and caster sugar into a basin and heat over water. Whisk into a milky shape with an egg beater and turn off the heat. Add the egg yolks in turn. Stir to combine. Add the low gluten powder. The lemon is cut into crumbs. Add to the cheese and stir well. Prepare the materials. The egg whites are first lathered with an egg whisk, then whisk again with lemon juice and 1/2 amount of caster sugar. When the foam begins to become fine, the remaining caster sugar is added. Until the protein hits wet and foams. (Crooked hooks) Dig 1/3 of the meringue and mix into the cream cheese batter. Gently stir well with a rubber spatula.

Then pour the mixed batter into the remaining meringue. Mix well. Pour into the mold and shake gently (without strain). Wrap the live bottom mold with 2 layers of tin foil, add water to the baking tray, put it in the bottom of the oven, bake in the water for 10 minutes, then adjust to the degree and continue baking for 50 minutes. After baking, take out the mold and put it in the refrigerator for 4h, and you can release the mold.