Nyc cheesecake, digest the pie base, cheese layer plus protein top, and finally rub on lemon crumbs! From top to bottom is the lightness of the protein top, the refreshing layer of lemon cheese and finally to the solid bottom of the butter biscuit ~ a spoon to dig down is so brilliant. It is sweet and sour, and I think girls who like sour can try it! This square is suitable for 6 inch mold ~ (collapse)
Difficulty: Cut Pier (Beginner)
Time: 30-60 minutes
Digest 100 grams of biscuits
Butter 38 g
Cream cheese 250 g
2 eggs
Lemon juice 35ml
50 g of caster sugar
A little lemon flakes
1. Prepare the materials
2. Pack the cake in a plastic bag and press it into cookie crumbs with a rolling pin
3. After the butter melts, add the cookie crumbs and stir well
4. Pour the cookie crumbs into the mold and compact them with a spoon back. Press well and place in the refrigerator along with the mold
5. Add 35ml lemon juice and 30g sugar to the cream cheese at room temperature and beat smoothly with an egg whisk.
6. Two eggs, one of which is left with egg whites and the remaining egg yolks added to the cheese paste
7. Pour the eggs into the cheese paste and beat them well with a whisk
8. The finished cheese paste can be sieve and will be smoother
9. Add the cheese paste to the mold with the biscuit base and smooth with the bottom of the spoon
10. Then put in a preheated oven at 160 degrees for 45 to 50 minutes
11. After baking the cake, remove it. (You will see the cake bulging slightly, don't be afraid, there will be hot expansion and contraction) The oven will continue to preheat to 220 degrees at this time
12. Prepare the egg white top! Put a previously isolated protein into an oil-free and water-free basin, add a few drops of white vinegar or lemon juice, beat until coarsely soaked, add 20 grams of caster sugar twice, and beat the egg white until it is hard!
13. Place the egg whites on top of the cake, smooth with the bottom of the spoon and finally use the bottom of the spoon to pull out the top of the hedgehog
14. Preheat the oven to 220 degrees, place the cake on top of the oven for about 4 to 5 minutes, just lightly color the top. After baking, let the cake cool, put it in the refrigerator, refrigerate for about two hours, then take it out and rub it with lemon zest and eat it!
I like to be more sour, so the amount of sugar is not very much, and the taste of lemon and cream cheese is very matched! Then only one egg white is used for the top of the egg, and the others are put in the cheese batter, so that it will not be very thick, and a short period of heating can make the top of the egg white quickly color!