You can also eat restaurant-grade cheesecakes at home, so take a look at the recipes!

In response to the outbreak, homes around the world began to live in isolation. But even if you stay at home, as long as there are people in the place, there is creativity. Since the beginning of their home life, the community has launched a "#stayhomechallenge" challenge to encourage people to upload their fun home life to the community site to share.

As the trend of the hashtag has spread, 330,000 posts have been posted on Instagram, and celebrities from all walks of life have responded. Among them, was described as "Japan's first delicious" cake brand Mr. CHEESE CAKE HEAD HIROSHI TAMURA ALSO RESPONDED TO THE CHALLENGE BY MAKING THE CAKE APUBLICE DIRECTLY ON THE COMMUNITY SITE, SO THAT EVERYONE CAN MAKE THEIR OWN CAKE AT HOME! (Recommended reading: French granny's Dodi recipe: make banana walnut cake, lemon tower at home)

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How on earth do you make your own delicious cheesecake at home? Chinese version of the recipe is available below! (Recommended reading: Lunch time!) Come and make the Anampama cake )

The ingredients you will need are:

Cream cheese 200g

Sugar 100 g

Sour cream 180 g

Youg 50g, Greece

Cream 100g

2 eggs of whole eggs

Cornmeal 20 g

Lemon juice 9 g

White Chocolate 50g

Zero-ling bean 1/2

Vanilla pod1/4

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Prepare in advance:

  1. Sprinkle a thin layer of cream over the cake mould (22cm pound cake container) and sprinkle with baking paper.
  2. Place the cream cheese and eggs at room temperature and scatter the eggs.
  3. Chop the white chocolate and spare.
  4. Grind the zero-ling bean with a grinder.
  5. Cut the vanilla pod sasitand and remove the vanilla seeds.
  6. Preheat the oven to 180 degrees.

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Practices and steps:

1. Put the caster sugar and cream in a container and stir until smooth and uniform, placing the container on hot water during the stirring process. (in order to let the temperature of raw materials rise)

Small reminder: This not only shortens the time to bake the cake, but also gives the cake an inlet and a taste.

2. Place Greek Ug in another container and stir in a rubber scraper to make a smooth spare.

3. Pour the eggs into the container of step two three times and mix evenly with a blender. Then add the cornflour and lemon juice and stir well.

4. Add the whipped cream, white chocolate, zero-scented beans and vanilla seeds to a small saucepan until they are boiling. t

Small reminder: The sample can let zero-ling bean and vanilla seeds smoothly exude the fragrance.

5. Add the finished product of step four to the container of step one, and stir well with a blender before adding the contents of step three, mix ingesting and filtering it with a filter, and pouring it into the mold to spare.

6. Place the mold on a baking tray and pour 2-3 cm of hot water into the baking tray.

'Small reminder: If the baking tray is very shallow, it is recommended to use an iron plate larger than the mold to pour in 2-3 cm of hot water as well.

Then place the mold in hot water and bake in the oven. This gives the cake a half-cooked, tender, smooth taste.

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(7) Bake in a 180-degree oven for 25 minutes. Reduce the temperature to 150 degrees and continue to bake for another 20  20 minutes. Finally remove the cake from the oven, cool and remove from the mold and refrigerate in the fridge for more than 4 hours.