Lemon Cheese Cake (ning meng zhi shi dan gao )

Lemon Cheese Cake

Introduction:

"Lemon cheese cake, bottom of digested cake, cheese layer with protein top, and finally with lemon crumbs! From top to bottom, the top is light in protein, the layer of lemon cheese is fresh, and finally the bottom of butter biscuit is solid. It's brilliant when you dig a spoon. It's sweet and sour. I think you can try it if you like it! "

Production steps:

Step 1: prepare the materials

Step 2: the digested cake is packed in fresh-keeping bags, and then pressed into biscuit crumbs by rolling pin

Step 3: melt the butter and add to the biscuit crumbs. Stir well

Step 4: pour the biscuit crumbs into the mold and press them with the back of a spoon. Press it well and put it in the refrigerator together with the mold

Step 5: add 35ml lemon juice and 30g sugar to the cream cheese at room temperature and beat it smooth with an egg beater.

Step 6: two eggs, one with egg white, the other with egg yolk and cheese paste

Step 7: pour the egg into the cheese paste and beat it evenly with an egg beater

Step 8: the finished cheese paste can pass through the sieve, and it will be smoother

Step 9: add the cheese paste into the mould with biscuit bottom and smooth it with spoon bottom

Step 10: put in a preheated oven, 160 degrees, in the middle for 45 to 50 minutes

Step 11: after baking the cake, remove it. (you will see the cake bulging slightly. Don't be afraid, it will expand and contract) the oven will continue to preheat to 220 degrees at this time

Step 12: prepare the protein top! Put the previously separated protein into an oil-free and water-free basin, add a few drops of white vinegar or lemon juice, beat until thick, add 20 grams of sugar twice, beat the protein until hard!

Step 13: put the protein into the top of the cake, smooth it with the bottom of the spoon, and finally pull out the top of the hedgehog with the bottom of the spoon

Step 14: preheat the oven to 220 degrees, place the cake on the top of the oven for about 4 to 5 minutes, and color the top slightly. After baking, cool the cake and refrigerate it for about two hours. Then take it out and rub it with lemon dander!

Materials required:

Digested biscuit: 100g

Cream cheese: 250g

Eggs: 2

Lemon dander: a little

Butter: 38g

Lemon juice: 35ml

Fine granulated sugar: 50g

Note: I like sour, so the amount of sugar put is not much, lemon and cream cheese taste very match! Then only one protein is used for the top of the protein, and the others are put in the cheese batter, so that it won't be very thick. A short time of heating can make the top of the protein color quickly! After refrigeration, the taste of this cake is absolutely amazing!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Ning Meng Zhi Shi Dan Gao