Cheese Cake

Cheese Cake

Introduction:

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Production steps:

Step 1: make the bottom of biscuit, mix 18G butter, a little salt and 8g sugar, beat with egg beater, add egg yolk, stir well, then add flour, stir well, refrigerate for half an hour; take out the dough, roll it into a round piece the size of mold bottom, insert the hole with fork to prevent bulging during baking, and bake in oven at 190 ℃ for 15 minutes

Step 2: separate the egg white and yolk; add two drops of white vinegar to the egg white

Step 3: then add 20 grams of sugar in several times and stir to form a wet foaming state

Step 4: add 30g sugar to cream cheese, beat until smooth and no granules, add egg yolk and stir well

Step 5: pour in yogurt and stir well; sift in low gluten flour

Step 6: mix the whipped egg white into the cheese batter by turns and mix well

Step 7: cool the bottom of the biscuit and gently press the edge with a rolling pin to make it close to the mold wall

Step 8: then pour the cheese paste into the mold with biscuit base, add a little cocoa powder, and draw Chiba pattern on the cheese paste

Step 9: wrap tin foil on the bottom of the cake outside the mold, put it into the baking tray filled with water, preheat the oven, bake at 150 ℃ for 1 hour, and the surface is light yellow

Step 10: take it out and let it cool. Refrigerate it for half a day. The flavor is better

Materials required:

Cream cheese: 180g

Yogurt: 60g

Sugar: 58G

White vinegar: a little

Butter: 18g

Eggs: 2

Flour: 55g

Yolk: one

Cocoa powder: moderate

Salt: a little

Note: cooking skills: 1, the protein should not be too hard to beat, as long as it can pull out the soft hook. If it is too hard, it is easy to crack when baking. 2. Because it is a water bath method to bake this cake, it is more appropriate to put down the layer baking (my oven is like this, and I have to test my own oven temperature), which also effectively prevents the cracking problem.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet