How to make rose cheesecake

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about how to make rose cheesecake.

1. Soften the cream cheese at room temperature and melt it in water. Add milk and rosemary to a food processor and blend into a paste.

2.12 Mix the milk paste and cream cheese in batches

3.21 Mix into a smooth cheese paste without particles

4. Add butter and stir until melted, remove from hot water and let cool

5. Add the separated egg yolk and mix well

6.121 Egg whites are beaten with fine sugar three times until wet foam

7.212 Sift in low flour and corn flour and mix until smooth without particles

8. Mix the meringue and cheese paste three times

9. Pour the mixed cake batter into the round mold and shake it a few times to shake out the big bubbles.

10. Bake in the oven at 180 degrees for about 60 minutes. (I use two baking trays, with the mold on top and water underneath. You can also wrap the cake mold with tin and bake it directly in water)

11. After the baked cake cools down, remove it from the mold and put it in the refrigerator for a while

12. How to make sour cream: Ingredients: 200g unwhipped cream, half a lemon

13. Squeeze the lemon juice and pour it into the evaporated milk and stir thoroughly

14. Sour cream is ready to be made. It is already thick right after mixing. It will become thicker if placed in the refrigerator for about half an hour.

15. Refrigerated Cheesecake

16. Spread sour cream on the surface

17. Decorate with fruits. Yellow is yellow peach.

The world is so big, there are so many restaurants, and naturally there are many flavors of rose cheesecake. But no one tastes the same as the one you make yourself, so try it now.