Dalian Omiqi recommends "illustrating" the method steps of lemon cheesecake with ingredients Lemon cheesecake step tips

The cheese made with yogurt and lemon crumbs tastes better, relieving the greasy taste of the cheesecake and adding a little freshness.

The technique is not very much, very suitable for baking small white to get started.

< h1 class="pgc-h-arrow-right" > fee</h1>

Cream cheese 250g

Yogurt 100g

Butter 40g

Caster sugar 50g

3 egg yolks

Low gluten flour 30g

1 lemon zest

3 proteins

1 tsp of lemon juice

Digest 80 g

Butter 35g

< h1 class="pgc-h-arrow-right" > the steps to do with lemon cheesecake</h1>

1. Roll out the biscuits in a plastic bag with a rolling stick, or you can put them in a basin and mash them directly

2. The more crushed, the better

3.35g butter melts into a liquid in hot water, crush the biscuits into a basin and pour in the butter

4. Mix well

5. Put oil paper on the bottom of the mold, pour in the mixed biscuit crush and flatten it, press it with a long spoon around it to make it flat, wrap it in plastic wrap and put it in the refrigerator for refrigeration

6. Pour the cream cheese, yogurt, 40g butter and 25g caster sugar into the pot

7. Separate the egg whites and yolks into oil-free and water-free containers

8. Step 6 of the liquid heating insulation

9. Whip with eggs to a milky shape and turn off the heat

10. Add the egg yolks

11. Stir well

12. Sift in low gluten flour and mix well

13. Slice out the lemon crumbs

14. Add to the cheese batter and mix well

15. Prepare lemon juice and sugar

16. Start beating the egg whites, lather out the thick foam, add lemon juice and 1/2 amount of fine sugar and continue to whip

17. When the foam becomes delicate, add the remaining sugar and continue to whisk

18. The egg white is whisked to a wet foaming, small curved hook state

19. Take one-third of the egg white paste with a spatula into the egg yolk cheese paste

20. Bottom and mix well

21. Mix well and pour into the remaining protein paste

22. Bottom and mix well

23. Pour the mixed cake batter into the previous mold to smooth the surface, shake a few times to remove the bubbles

24. Wrap two layers of tin foil at the bottom of the mold, put the mold into the baking tray, add water to the baking tray, put it into the bottom of the oven, bake at 175 degrees celsius for 10 minutes, and then adjust to 160 degrees to continue baking for 50 minutes. After baking, take out and wrap in plastic wrap and refrigerate for 4 hours or even overnight

25. Demoulding, you can use a hair dryer or hot towel hot compress to help demolding, cheesecake after demoulding

26. Side

27. Cut the pieces with a knife

28. Plate

<h1 class="pgc-h-arrow-right" > tips</h1>

It would be better to cut the cake with a knife that should be heated in hot water and dried before cutting