Marble-grain cheesecake
By VicentaLakin
Recipe Recommendations
- cream cheese 125g
- animal whipped cream 50g
- yogurt 75g
- low powder 33g
- egg of 2
- sugar 50g
- dark chocolate 10g
- light cream 5g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Marble-grain cheesecake
1
All materials. Preparatory work, material weighing, 6 inches of cylindrical mold, if it's a live bottom bag of tin paper, with butter, egg-purified yolk separation, egg-purified refrigerator Refrigeration
2
Softened cream cheese room, softly insulated water with light cream yogurt, softly and smoothly with no particles (1,2 minutes required)
3
We'll split the fire and we'll mix it evenly
4
Sifted powder, scraped with rubber and down, mixed like this scrunch
5
At this point, the cheese paste gets thinner like a freezer for about half an hour, waiting for the cheese to sticky
6
The egg purifier comes out of the fridge three drops of white vinegar and the egg purifier hits the wet hair bubble, as shown by the fact that there's a penetrating triangle on the trail
7
Take a third of the eggnog mixed with cheese (e.g., do not draw a circle) and then fall into the rest of the eggnob, evenly
8
Chocolate and light cream put in a fresh bag in warm water, softened it, evened it with hands
9
Scratch the cake, stroke it quickly with a toothpick... ..the oven preheats the water, and the molds can be put directly into the water, and it can be separated from the water under the net from the tray-proof oven for 160 degrees and 70 minutes, so that the surface coagulates and it feels like there's no flow below