CHEESE CAKE DOUGH COMPOSITION AND METHOD OF MANUFACTURING CHEESE CAKE USING THE SAME

摘要

PURPOSE: A method of manufacturing a cheese cake is provided to increase a shelf life of the cheese cake by restricting proliferation of microorganism, and to minimize change in quality of the cheese cake at a room temperature. CONSTITUTION: A method of manufacturing a cheese cake comprises the following steps: aging cream cheese in 23°C ~ 25°C for 20 ~ 24 hours; mixing the cream cheese 28 ~ 34 parts by weight and butter 4 ~ 5 parts by weight for 2 ~ 3 minutes; mixing lemon juice in a mixture for 1 ~ 2 minutes; mixing the mixture with white sugar 16 ~ 19 parts by weight, flour 4 ~ 5 parts by weight, starch 2 ~ 4 parts by weight, and salt 0.1 ~ 0.2 parts by weight; mixing the mixture with yolk; mixing the mixture with lactobacillus fermentation milk for 3 ~ 4 minutes; and baking dough in an oven.