Cherry Cheesecake
Ingredients: cream,lemon juice,almond slices,eggs,starch,flour,sugar,powdered sugar,fish gelatin
Recipe Recommendations
- eggs of 2
- flour 80g
- starch 50g
- fish gelatin 4 tablets
- powdered sugar 80g
- lemon juice 2 tablespoons
- cream 250g
- almond slices 50g
- sugar 225g
- milk fragrance
- baking
- an hour
- simple
Steps for Cherry Cheesecake
1
Main cake:a Heat the oven to 180℃, add 2 tablespoons of warm water to egg yolks, and stir. Add vanilla sugar and sugar. b Whisk the egg white hard, sift in the baking powder, flour, and starch, and mix well. Then add the egg yolk paste. c Bake in the oven for 25 minutes, cool off, cut flat in half, and drizzle the bottom cake with cherry water.2
Drain the bottled cherries for about 30 minutes, add a small amount of cherry water to the starch, and stir well. Heat 300ml of cherry water, bring to a boil, add starch water, and finally add cherries and mix well. Continue heating for a few minutes. Heat almond slices in an oil-free pan until yellow.3
Soak fish jelly in a small amount of cold water for about 2 minutes, beat with cream and sugar, add lemon zest, cream cheese and cherry water respectively. Heat the lemon juice, add the gelatine, and stir until the gelatine melts, then stir the lemon juice into the beaten cheese cream.