New york cheese cake

Materials:

One 6-inch Qifeng mold, whipped cream 140g, lemon juice 10g (sour cream).

80 grams of caramel biscuits and 30 grams of butter.

355g of cheese, 90g of fine sugar, sour cream 150g, lemon juice 15g, whole egg liquid1/5g, 25g of corn starch and whipped cream 105g.

Steps:

1, lemon juice 10g, pour in whipped cream 140g and let stand for half an hour.

2. Mix the biscuits with melted butter, then pour them into the mold, flatten them and refrigerate them.

3. After the cheese becomes soft, stir it evenly with sugar, then pour sour cream and lemon juice in turn and stir it evenly.

4. Add the whole egg liquid twice, sift in the starch and mix, then pour in the whipped cream 105g, stir well and sift into the mold.

5. Preheat the oven in advance, put the mold in one plate, pour a proper amount of hot water into the other plate, heat it up and down 160 degrees for 50 minutes, and refrigerate it for more than 4 hours or overnight. It tastes great.