Marble cheesecake

1

Butter melts into liquid, digests crackers, melts butter

2

5g fine sugar is evenly mixed in an eggbath

3

Put it in the mold, press it with a cane, wrap it in the bottom and freeze it in the fridge for 15 minutes. Hard

4

softened cream cheese with 60 g of fine sugar, milk, insulation from water to heat, and unstoppable mixing of eggs with hand-plugs into smooth paste. status

5

Then join the corn starch mix and leave the hot water

6

It's a smooth paste, no particles

7

After the cheese paste cools, the yolk, the protein and the vanilla continue to be evenly mixed with the manual omelet

8

A small spoon of a mixed cheese paste is added to the cocoa powder with a spoon mixed into chocolate cheese

9

Put the old original cheese in the frozen mold

10

Then drop a few drops of chocolate cheese on the surface

11

Smash it with a spoon

12

Add hot water to the base of the mold, put it in a preheated oven, fire up and down, mid-level, about 30 minutes

Notes: 1. This cheesecake is a medium cheesecake with a medium-to-high cheese content. 2. When baking cheesecake, it is generally recommended to place the cake mold in a baking pan filled with warm water. This is called the water bath method. The water bath helps keep the cheesecake moist and prevents surface cracking. 3. Marble patterns are beautiful and simple. Once you master the method, you can create various patterns as you like. Cocoa powder can also be replaced with matcha powder or other powders. 4. After baking, let the cake cool, remove it from the mold, cut it into pieces, and enjoy. Refrigerating the cake for more than 4 hours will make the texture even better.