Peach Cheese Cake

Peach Cheese Cake

Introduction:

"This recipe is adapted from Jun Zhi's Black Forest cheesecake. Since canned black cherries can be used to make cheesecake, peaches in sugar water can also be made. But you use dark chocolate with black cherries, I use yogurt with peaches. The bottom of the cake is not a digested bottom, but a sponge cake

Production steps:

Step 1: prepare materials

Step 2: the sponge cake is laid on the bottom of the mold

Step 3: pour the cream cheese into the bowl and beat with the egg beater until smooth

Step 4: add the eggs in turn and beat

Step 5: hit smooth

Step 6: add sugar water, brandy and vanilla powder,

Step 7: beat evenly

Step 8: add milk and yogurt

Step 9: stir evenly

Step 10: pour 1 / 3 cheese paste into the bottom of the cake

Step 11: put on the peach

Step 12: pour in the remaining cheese paste

Step 13: put in a hot water pan, put in a 160 degree oven, middle layer, bake for about 2 hours

Step 14: the surface is golden, and it's out of the oven

Step 15: cool and refrigerate for more than 4 hours

Step 16: remove

Step 17: demoulding

Materials required:

Cream cheese: 250g

Eggs: 2

Peach meat in syrup: 20 yuan

Peach syrup: 3 tablespoons

Homemade brandy: 1 tablespoon

Sweet yogurt: 50g

Milk: 25g

Vanilla powder: 1 / 2 tsp

Sponge cake bottom: appropriate amount

Note: cream cheese softened at room temperature will be easier to beat to smooth, you can also heat the hot water in the baking tray, the height is less than 1 / 2 of the height of the cake paste, a layer of baking paper around the mold will be better demoulding

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor