Brownie Cheesecake

Brownie Cheesecake

Introduction:

"1. I also made a 6-inch Brownie cheesecake for my daughter's birthday. Because the maximum size of the home oven can only make a 10 inch cake, I'm afraid it won't be enough for my friends to eat, so I made another 6-inch Brownie cheesecake. 2. It needs to be baked twice. The first time, the middle layer of the oven, up and down, 180 degrees, about 18 minutes. The second time, the middle layer of the oven, up and down, 160 degrees, about 35 minutes. "

Production steps:

Step 1: preparation of raw materials: 1. Cheese Cake Ingredients: cream cheese 210g, fine sugar 40g, egg 60g, original yogurt 60g, vanilla 2.5ml 2. Brownie cake ingredients: butter 50g, dark chocolate 50g, fine sugar 50g, original yogurt 20g, egg 40g, medium gluten flour (ordinary flour) 50g

Step 2: prepare a 6-inch cake mold and coat the inner layer of the mold with softened butter

Step 3: 1. Make brownie cake, paste chocolate, cut butter into small pieces and heat it with water

Step 4: after complete dissolution, remove from water

Step 5: add 50g sugar

Step 6: add 40g egg liquid

Step 7: add 20g original yogurt

Step 8: stir well and sift in medium gluten flour

Step 9: stir well to make brownie cake paste

Step 10: pour it into a 6-inch cake mold, put it into a 180 degree preheated oven, put it in the middle, heat it up and down for about 18 minutes, and then make the cheesecake paste

Step 11: 2. Make cheese cake paste, soften the cream cheese at room temperature, add 40g sugar, beat with egg beater until smooth and no particles

Step 12: add 60g egg liquid

Step 13: beat well

Step 14: add 2.5ml vanilla extract

Step 15: add 60g original yogurt

Step 16: beat well to make a thick and smooth cheese paste

Step 17: pour the cheesecake paste onto the baked brownie cake. (no need to wait for brownie cake to cool down)

Step 18: shake the cake mold twice, exhaust and put it into the baking pan,

Step 19: reduce the oven temperature to 160 degrees, middle layer, up and down the fire, bake for about 35 minutes, the surface is golden, wait for the cake to cool, put it in the refrigerator for more than 4 hours

Step 20: decorate the frozen cake with canned cherries and fresh cherries

Step 21: put on the chocolate board

Materials required:

Cream cheese: 210g

Butter: 50g

Dark chocolate: 50g

Medium gluten flour: 50g

Fine granulated sugar: 90g

Egg: 100g

Vanilla extract: 2.5ml

Original yogurt: 80g

Note: baking: baking twice. The first time, the middle layer of the oven, up and down the fire, 180 degrees, about 18 minutes, the second time, the middle layer of the oven, up and down the fire, 160 degrees, about 35 minutes

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor