Yellow peach cheese cake
Recently, I have also learned some knowledge about diet during pregnancy. What should be eaten and what should not be eaten, and what should be eaten more and what should be eaten less. Although it may not be implemented in accordance with strict regulations, it is still beneficial to understand it. It is said that cheese is good and has high nutritional value. It can replenish energy well. I also said I wouldn't let you eat canned food for fear of preservatives, so I just eat it if I wanted to. I always feel that we must support useful things, and we don't need to catch all bad things. We can't be too delicate. It's not bad to be more solid. In the past six months, I have been "entangled" with pregnant women's meals. Maybe this is what my mother said, what to do at any stage
Recipe Recommendations
- butter 40 grams
- cream cheese 200 grams
- low powder 12 grams
- corn starch 12 grams
- yellow peach 150 grams
- whole egg one
- egg yolk one
- fine sugar 40 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Yellow peach cheese cake

1
Place the Oreo cookies in a crisper bag without removing the filling.
2
Use a rolling machine to roll out the biscuits into pieces for later use.
3
Melt butter in water or in the microwave.
4
Pour the melted butter into the rolled biscuits.
5
Stir it evenly with chopsticks.
6
Take a 6-inch heart-shaped mold (I use a mousse mold, and the bottom of the solid mold needs to be sealed with tinfoil. The bottom of an ordinary round mold needs to be covered with tinfoil to avoid water entering), press the mixed cookie paste on the bottom of the mold, flatten it with your hands, and place it in the refrigerator for about 20 minutes until it is formed.
7
Add the cream cheese to the fine sugar and stir under water until smooth and free of grains.
8
Add an egg yolk and stir well.
9
Add one whole egg and stir well.
10
Add the egg mixture and stir it.
11
Sift the flour into the cream cheese paste and stir well.
12
Add whipped cream and mix well.
13
Remove the refrigerated biscuit base and pour half of the cheese paste into the mold.
14
Cut the yellow peaches into evenly sized pieces, add appropriate amount to the cheese paste (other amounts are used for decoration).
15
Pour in the other half of the cheese paste and shake slightly.
16
Place a baking sheet at the bottom of the grill, add hot water, place the cake mold on the grill, and bake in a water bath at 160 degrees for 70 minutes.
17
After cooling the baked cheesecake at room temperature, place it in the refrigerator and refrigerate for about 5 hours.
18
Decorate the remaining yellow peaches on the surface.