It's a big cheesecake
By VicentaLakin
This heavy cheesecake is a recipe for me to get an army piece this year at a family baked contest. Today, I have selected two of them, hoping to share the sweetness of the dessert with many friends who love food. Cheesecake was born in ancient Greece, when food was prepared for the Olympic children, and it was an important source of high-quality protein and calcium for the sports children. Today's cake, because of its low sugar, its lack of starch, the smoothness of yogurt and the smoothness of light cream, has a different taste from the heavy cheese cake that we bought out there, which is so thin and long-sweet that I can absolutely describe with a ceremonial sweet. Would it be particularly simple and wonderful to add a small change in tea to satisfy two wishes at once
Recipe Recommendations
- cream cheese 250g
- white granulated sugar 40g
- old yogurt 180G
- light cream 50g
- eggs of 2
- rum 15ML
- butter cookies 150g
- butter 50g
- matcha 4g
- boiling water
- butter crispy several
- blueberry several
- cherry 1
- milk fragrance
- roast
- several hours
- ordinary
Steps for It's a big cheesecake
1
Get everything ready
2
You can crush the cookies in powder form with the use of the pasta
3
Melting butter and pouring it into the cracker
4
FRUIT STRIPS ARE PLACED ON THE BOTTOM OF 50 G COOKIES, CAKE MOLDS ARE PLACED ON THE BOTTOM OF 100 G COOKIES, WITH SPOONS TO SUPPORT THE PRESSURE。
5
Packed with tin paper on the bottom of ready cookies and put it in the freezer。
6
The white sugar is poured into cream cheese, the cream cheese is evenly pressed with a razor, and when there is no apparent large block, the cream cheese is smoothed with an egg pump, and when the weather is cold, the white sugar can melt and the cream cheese can be softened with bath water。
7
Add yogurt and mix it evenly
8
Eggs are added in two stages, each of which is evenly mixed and the second。
9
In order to get a more subtle taste, just paste the cake once
10
50-60% light cream, semi-mobile, paste with just sifted cake. Blend even
11
Put the cream in the tea powder
12
Smash the tea powder so it's completely dissolved, no dry powder
13
Split the amount of cheesecake into the other container and mix the powdered tea powder equally
14
Pour the original cheese into the six inches and rub the tea cheese into the fruit strip. The dishes are poured into pre-prepared water, about two thirds of the dishes, 180 degrees of fire, 60 minutes below the oven. When the oven is ready, the oven continues for half an hour. Ripping tin paper to cool the cake to room temperature and sending it to freeze the fridge for 12 hours。
15
Prepare a big piece of cake and throw butter on one side
16
I'll cut up two cheesies and set them up like I likeIt's a big cheesecake Make Tips
One, if the whole cake tastes like eight inches, if you don't want to make tea, you can bake it all. It tastes better after 12 to 48 hours of refrigeration. 3. Demolition can be used to blow thermal molds around. 4. Before cutting, drying the blade with hot water and cutting it, the cut side will be fine。