#On the self-cultivation of a foodie #Lemon cheesecake Rice cooker version came ~ the whole process does not use the oven, simple and rough taste is very good Oh ~ after adding the whole lemon cheesecake is no longer greasy, with a fresh taste.
By Chef Yang's secret food
Cream cheese 200g
Caster sugar 45g
1 lemon
Low gluten flour 40g
2 eggs
1. The cream cheese is naturally softened at room temperature.
2: After pressing a lemon on the board, cut it in half.
3: Squeeze the lemon by hand to get the lemon juice of a lemon.
4: Weigh 40g of flour.
5: Soft transfer of the softened cream cheese to the container.
6: Whip hard with the egg until smooth.
7: Beat in two eggs.
8. Stir thoroughly until fused.
9: Add lemon juice and stir well.
10: Sift the flour.
11: Sift in low gluten flour and stir well.
12: Add sugar and stir well.
13: Whisk hard to get a uniform cake liquid.
14: Pour the cake liquid into the rice cooker and gently vibrate twice to discharge the bubbles.
15, press the rice cooker, the function of cooking rice normally can be.
16: Wait until the rice cooker is finished, open the lid and let it cool.
17. Decorate the mint leaves or fruits with inverted buttons to get a delicious lemon cheesecake!
1, Each addition of the same ingredient needs to be stirred thoroughly. 2. Flour needs to be sifted. 3, sugar can be added or subtracted according to personal taste. 4, The amount of lemon juice can be added or subtracted according to personal taste.
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