Lemon Cheesecake Recipe

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to make lemon cheesecake from me.

1.121 Melt the butter in hot water and whip it

2.212Put the digestive biscuits in a fresh-keeping bag, and crush them into small pieces.

3. Mix the biscuit crumbs with the cream

4. Spread 3 evenly on the bottom of the cake mold, compact it, and put it in the refrigerator to freeze, preferably for more than ten hours

5. Melt the cheese into semi-liquid state over hot water and beat it. (Note: Kraft cheese is the best choice. This time we used Mascarpone cheese, which is liquid when whipped in a heat-insulated manner, with thick cream floating on top, which has become liquid)

6. Stir the egg yolks evenly, add cheese, milk, and sift in the flour with a sieve. Stir up and down to combine. Remember: Do not stir clockwise or counterclockwise like making Chinese noodles.

7. Beat the egg white

8. Mix the egg white with step 6 and stir evenly.

9. Pour 8 onto the frozen cake base

10. Preheat the oven to 180 degrees for about 10 minutes. Transfer to oven and bake for 40 minutes. To prevent the surface from burning, cover it with a layer of tin foil

This lemon cheese cake is really tempting. Every time I read this article, I really want to make it myself. I wonder what you think.