cheesecake
Overview
In the afternoon after autumn, a cup of scented tea and a homemade cake are a very pleasant feeling~ This time I made a six-inch delicious afternoon tea snack-cheesecake~
Tags
Ingredients
Steps
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Cheese paste part: 100g cheese, 70g milk, 30g butter, 2 egg yolks, 10g sugar, 30g low-gluten flour, 5g chestnut flour. Pour milk into cheese and heat over water to melt
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Stir the melted cheese and milk thoroughly
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Soften butter into liquid
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Pour the softened liquid butter into the cheese paste
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Add sugar and mix thoroughly
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Add 2 egg yolks and mix thoroughly
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Sift in low flour and chestnut flour
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Stir thoroughly to form a homogeneous cheese paste
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Meringue part: 2 iced egg whites and 30g of white sugar. First, beat the egg whites into a beehive shape
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Add half of the sugar and continue to beat
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When the foam becomes fine, add the other half of the sugar and continue whipping it into a drooping triangle shape
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Add one-third of the meringue into the cheese batter, and use a spatula to stir evenly from bottom to top
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Then pour the cheese batter back into the remaining two-thirds of the meringue and continue to mix into a fine cake batter
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When using a living mold, wrap the bottom of the mold with tin foil to prevent water from entering the mold. Pour the cake batter into the mold, fill the baking pan with water, and bake in the refrigerator at 170 for 60 minutes
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When using a living mold, wrap the bottom of the mold with tin foil to prevent water from entering the mold. Pour the cake batter into the mold, fill the baking pan with water, and bake in the refrigerator at 160 for 60 minutes
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After taking it out of the oven and letting it cool down naturally, the cake can be easily removed from the mold. It will taste best after being refrigerated for 4 hours.
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Make a cup of scented tea and enjoy a pleasant and delicious afternoon tea~
