Cheesecake is a dessert made from digestive biscuits, melted cream, and cream cheese. It is a dessert made of sponge cake, pie crust, etc. as the base, and the processed cheese mixture is poured on it.

Its flavors include American cheesecake, yogurt cheesecake, and more. Cheese cakes are slightly different from other types of cakes in terms of material, production process and taste. These cakes are between cakes and desserts, and they are getting more and more attention.

There are roughly two types of cheesecakes. One type is edible after baking. It needs to be steamed and baked in the oven. The baked cake is as smooth and delicate as tender tofu, with a unique mellow and pleasant flavor. The baked cake cannot be directly unmold or upside down, you need to refrigerate before taking out and eating.

The other is to use a coagulant to clot cream cheese or fresh cream, and then combine it with biscuits or the above traditional cakes. This kind of cake does not need to be baked in the oven, and can be eaten after refrigerated and coagulated.

Cheesecake is delicious and packed with nutrients. Cheesecake contains essential nutrients such as protein, calcium, and phosphorus that help boost our immunity.

Cheesecake has the elements needed to form bones and teeth. It can promote growth and repair of body tissues and organs, provide us with energy and vitality, and participate in the regulation of acid-base balance.

Cheesecake also protects eye health and keeps skin toned. The lactic acid bacteria and their metabolites in cheese have a certain health care effect on the human body, which is conducive to maintaining the stability and balance of the normal flora in the human intestinal tract and preventing diarrhea.

Let's take a look at how to make this delicious and healthy cheesecake, and you can try it at home if you have the chance.

Materials needed:

Cream cheese 150g

Milk 150g

Butter 50g

Corn starch 20g

Low flour 30g

4 Eggs

Sugar 70g

Vanilla Extract 1.25ml

1.Melt cream cheese and milk in water until smooth and without particles.

2.Add the butter and continue to melt, stirring well.

3. Separate the eggs. The egg whites must be free of oil and water. Add the egg yolks to the cheese liquid, stir one well and then put down the other.

4. Sift and add low flour, cornstarch and vanilla extract.

5. Stir the ingredients in a Z shape, then preheat the oven to 180 degrees.

6. Put a baking tray on the bottom layer, add hot water, and put a baking net on the penultimate layer.

7. Beat the egg whites with sugar in three times, until there are hooks.

8. Mix the meringue and the cheese liquid in three times.

9. Spread a thin layer of butter on the mold, both sides and bottom. Then cut an 8-inch circle out of parchment paper and place it at the bottom. This facilitates demolding.

10. Then pour in the batter. Set the oven to 180 degrees and bake for 20-25 minutes. Cover with tin foil after coloring.

11. Set the oven to turn 150 degrees for 50 minutes. Don't bake it immediately after the time is up, and leave it for 30 minutes.

12. Wait for a few minutes after it comes out of the oven, it will automatically demould, just shake it left and right. To prevent surface wrinkles can be brushed with pectin. Add a little water to the pectin, and after heating it in water, it will be more beautiful when brushed. That's it, the delicious cheesecake is done.