How to make Fluffy Cheesecake

When you have to continue working despite dragging your tired body, do you yearn for the food street on the roadside? In fact, it is unhygienic to eat on the roadside. You might as well learn to cook it yourself. Now, let me show you how to make Fluffy Cheesecake.

1. Biscuit base: 100g digestive biscuits → crush → spread on the bottom of the mold surrounded by wax paper or oilcloth → slightly compact → set aside

2.1 Meringue: 5 egg whites → Beat until hard peaks

3.2Cheese paste Soften cream cheese 454g (1 pound) + sour cream 340g → Mix at medium-high speed until the cheese is smooth and free of particles → Turn to low speed and slowly add 200g granulated sugar → Continue to beat at low speed until no granulated sugar particles are seen → Add 5 egg yolks one at a time → Beat well → Add 1T lemon juice + 1T vanilla extract → Beat well → Set aside

4. Mix and bake. Take 1/3 of the meringue each time and add it to the cheese paste in 3 times. Mix well. Pour into the mold with the cookie base. Bake at 160 degrees, top and bottom heat, middle and lower layers, for about 45 minutes (do not open the oven door during baking). Until the surface is slightly cracked. Cool thoroughly in the oven and refrigerate for at least 4 hours.

5. Topping: After the cake is removed from the mold, pour the jam of your favorite flavor on it as topping

Your comprehension is extraordinary, so with the specific steps of Fluffy Cheesecake, you will definitely be able to do it on your own. And with your extraordinary drive, the dishes you make will surely taste the best.