Coffee marble cheesecake (oven cake)

Coffee marble cheesecake (oven cake)

Introduction:

"I think this coffee Marble Cheese cake is the best choice for afternoon tea. Coffee with cheese neutralizes the" heavy taste "of cheese. It's absolutely not greasy to eat. Moreover, it's simple and has a high success rate. There's no need to send ingredients, separate eggs or sift them. Just stir, bake, refrigerate and demould them in order. This is a 6-inch round mold "The weight of power"

Production steps:

Step 1: prepare the materials

Step 2: soften the cream cheese at room temperature and stir in hot water

Step 3: add sugar and stir in hot water

Step 4: stir until cream cheese dissolves with sugar and becomes smooth without particles. Leave hot water

Step 5: add milk in three times, each time you add milk must be fully mixed to add the next time

Step 6: sift in corn starch and mix well

Step 7: add the eggs and continue to stir with the hand beater to form a uniform cheese paste

Step 8: the mixed cheese paste is thin, but a little thick

Step 9: take a small bowl, scoop two spoonfuls of cheese paste, add coffee powder and stir evenly (woo Hoo ~ ~ here I made a wrong demonstration, using my own ground coffee powder, but it didn't melt, one by one, please don't follow me, you must use instant coffee powder)

Step 10: scrape the cheese paste into the cake mold with a rubber scraper, scoop the Coffee Cheese paste on the surface, and scratch the Coffee Cheese paste with a toothpick or scraper to form a marble pattern

Step 11: pour water into the baking tray, put it on the bottom layer, then put a layer of baking net on the top, and preheat the oven at 180 ℃ for 10 minutes

Step 12: after preheating, put the cake mold on the baking net, which is called water bath baking, oven 180 ℃, baking for 30 minutes

Step 13: when it comes out of the oven, after natural cooling, put it in the refrigerator for a night to taste

Materials required:

Cream cheese: 200g

Milk: 100g

Egg: 1

Fine granulated sugar: 60g

Corn starch: 15g

Coffee powder: 2 tsp

Note: 1. The baking temperature and time are only for reference, and can be adjusted according to the situation. 2. This time, I use the "water bath baking" method introduced by Taotao's mother, "put water in the bottom baking plate, and then put a layer of baking net to bake, so that the baked cake is not easy to feel watery. The overall length of cheese cake baked in water bath will not be very high, which is only a little higher than that before entering the oven. "3. Instant coffee powder should be used for coffee powder. Never use your own ground coffee powder, which will not dissolve in liquid. (sobbing ~ ~ here I made a wrong demonstration, using your own ground coffee powder, the result will not melt, one by one, please don't follow me 4. Demoulding: draw a circle around the cake with demoulding knife or bamboo stick, and gently lift up the bottom of the bottom mold. 5. This cake is recommended to be eaten after refrigeration, with better taste

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet