Learn from you: yogurt, cheese, light and heavy cheesecake (two in one)

Learn from you: yogurt, cheese, light and heavy cheesecake (two in one)

Introduction:

"In order to have a happy June day for the babies. A few friends were invited to the house. Think of it as too little to make a light cheese. It's not enough to make a heavy cheese. So we can only combine the two methods according to the king's idea. ha-ha! I didn't expect the effect was good. I didn't make a fool of myself in front of my friends! The success of my first attempt filled me with confidence. Also get a lot of praise Hey! Try another real heavy cheese next time. "

Production steps:

Step 1: prepare a fresh-keeping bag and crush the digested biscuits, as shown in the picture. Cut 50 servings of butter into small pieces and melt them into liquid. Add the melted butter and mix well.

Step 2: take an 8-inch cake mold, cover the bottom with tin foil (to prevent water from entering) and spread butter around it. Pour the biscuit into the mold and flatten it with a spoon. Put it in the fridge for later use

Step 3: the next step is to make the cake. Put the cream cheese in a large bowl

Step 4: dissolve the cream cheese at room temperature, take a pot, pour in hot water, add light cream and milk in the bowl, beat with electric egg beater until smooth!

Step 5: add two egg yolks and stir.

Step 6: sift the low gluten flour into the cheese paste and mix well with a rubber scraper

Step 7: mix the flour until the cheese paste is completely mixed, and put the mixed cheese paste into the refrigerator.

Step 8: next, remove the protein. Prepare 50 grams of sugar and add it to the protein in three times.

Step 9: it's a great success this time, so I'll try more. Add a few drops of lemon to the pastry. Because I don't have yogurt at home, so I use pure milk instead of lemon!

Step 10: beat the protein and pull out a sharp corner after lifting it. Just bend the top of the corner a little

Step 11: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thick. Dig a third of the protein into the cheese paste.

Step 12: mix the protein and cheese paste with a rubber scraper. Be careful not to circle. Mix the egg white and cheese paste well and pour them back into the egg white bowl.

Step 13: continue to mix the protein and cheese paste. Remember, don't circle. The mixture should be very thick and delicate.

Step 14: pour the mixed cake paste into the cake mold in step 2.

Step 15: gently remove the air. Fill the pan with water, about 3cm high. Put in a preheated oven for one hour

Step 16: bake the cake and let it cool

Step 17: while waiting for the cheesecake to cool, make the chocolate topping. Cut the dark chocolate and butter into small pieces and put them into a large bowl.

Step 18: pour in 60 grams of animal cream. Heat in hot water and stir until completely melted.

Step 19: when the chocolate mixture is warm, pour the chocolate mixture into the cake mold and pour it directly on the cheesecake.

Step 20: let stand for a while. After the chocolate mixture is smooth, sprinkle with some sugar needles. Put the cake in the refrigerator and refrigerate for more than 4 hours.

Materials required:

Cream cheese: 125g

Eggs: 2

Fine granulated sugar: 50g

Animal light cream: 50g

Milk: 75g

Low gluten flour: 33g

Digested biscuit: 100g

Butter: 50g

Dark chocolate: 70g

Note: 1: baking cheese cake using water bath method, if it is a bottom mold, pay attention to the bottom must be wrapped with tin foil, prevent water into the cake content when baking. 2: When cutting, soak the knife in boiling water for a while before cutting, every time. In order to cut very flat. 3: It's best not to substitute other cheeses for cream cheese. This kind of cheese is fresh, delicate and soft. It's the best choice for making cheese cake. Don't buy it wrong.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour