Marbling heavy Cheesecake

Marbling heavy Cheesecake

Introduction:

Production steps:

Step 1: separate the egg yolk and put it into a clean basin without water and oil.

Step 2: put butter and cream cheese into a large bowl.

Step 3: heat with water and keep stirring until smooth without particles.

Step 4: stir the smooth cheese paste, add egg yolk in several times, each egg yolk should be stirred evenly, and then add the next one.

Step 5: stir the smooth batter.

Step 6: pour in the milk.

Step 7: pour in the sifted corn starch

Step 8: mix smoothly and reserve.

Step 9: beat the egg white with electric beater until it is thick, then add 1 / 3 sugar powder. Then add the remaining sugar powder twice.

Step 10: beat the egg white until it foams, lift the beater and pull out the long hook.

Step 11: add a little protein to the egg yolk paste

Step 12: mix up and down with a scraper.

Step 13: pour the egg yolk paste into the albumen bowl.

Step 14: still stir up and down evenly.

Step 15: lay oil paper on the bottom layer of the mold and pour the egg paste into the mold.

Step 16: break the bubble.

Step 17: put a little chocolate sauce in the decoration bag and cut the tip.

Step 18: draw a long parallel line on the surface of the batter.

Step 19: draw a line in one direction with a bamboo stick.

Step 20: put the baking tray at the bottom of the oven, put enough water into the baking tray, and preheat for 10 minutes. The second layer is put on the grill, and the mold is put on the grill for shelf water bath. Bake at 140 ℃ for 70 minutes until the cake is slightly golden.

Step 21: take out after baking and demould after cooling.

Materials required:

Butter: 60g

Cream cheese: 250g

Corn starch: 60g

Milk: 30g

Eggs: 4

Sugar powder: 70g

Note: I use the 8-inch round mold with movable bottom. If the bottom of tin coated paper is not easy to pack smoothly, easy to leak, so the use of grill type water bath method. If it is a solid bottom mold, the baking tray can be put on the penultimate layer, and the mold can be directly put into the water for baking. It's not easy to demould the bottom of the cheese cake. It's suggested to lay a piece of oil paper on it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor