Glycerine cheesecake

By VicentaLakin

Glycerine cheesecake

Recipe Recommendations

  • Cake material: cream cheese 250 grams
  • eggs one
  • animal whipped cream 50 grams
  • fresh milk 50 grams
  • durian meat 200 grams
  • fine sugar 50 grams
  • Cookie base material: homemade biscuits 90 grams
  • butter 35 grams

Steps for Glycerine cheesecake

  • 1
    Crush the bottom of the cookie into the bowl, put it in the mixer, and mix it into powder。
  • 2
    Thirty-five grams of butter are placed in stainless steel bowls, with a small pot of hot water, and bowls are placed on warm water to heat up the butter and melt into liquid form。
  • 3
    The melted butter is poured into the biscuit powder with rubber razors。
  • 4
    Take a live bottom round, dump the cookies in the mold and flatten them with a spoon. Move into the freezer for 20 minutes。
  • 5
    It's not like I'm going to have to use a spoon to crush the guacamole。
  • 6
    Butter cheese softened early from room temperature, cut into small pieces into stainless steel basins, and added fine sugar
  • 7
    Burn a pot of hot water, put a bowl of creamed cheese into the water, heat it up, and mix it with a spoon
  • 8
    Upon full melting of the cream cheese, a one-minute low-speed electric poacher was used to remove the basin, so that it was even。
  • 9
    Add an entire egg and slow it down with a puncher. even
  • 10
    Join the guacamole and mix it down with an egg-beater
  • 11
    Put in cream and milk, slow-disturbing with an eggbeater
  • 12
    Take out the frozen bottom of the cookie and pour the face into the mold. Medium
  • 13
    The oven is preheated at 160 degrees and the moulds are placed down to the second layer. Put a glass of water in the plate. 160 degrees and 45 minutes。
  • 14
    A baked cake. It'll be frozen in the fridge for four hours

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