Anmareto cheesecake
By VicentaLakin
A new piece of cake from the Swiss cheesecake family, a thick cookie base combined with a chubby cheese paste, which dissolves the greasyness of cheese and retains the incense of the cookie bottom, a brand new mix and a perfect combination, which could be the next Internet red cake
Recipe Recommendations
- cream cheese 440g
- fine sugar 120g
- low-gluten flour 20g
- eggs 110g
- lemon juice 6G
- light cream 180G
- dark chocolate 10g
- biscuits 180G
- powdered sugar 80g
- egg yolk 30g
- vanilla extract appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Anmareto cheesecake
1
Biscuits are smashed and mixed with sugar powder2
Butter liquefied, added to the cookie crumbs, evenly mixed3
Put the bottom of the cookie in the mold, the bottom and the surroundings, and try to keep the bottom as thin as possible4
The creamed cheese softened and the sugar slurryed5
Add eggs and yolk and lemonade6
Sift low-banded flour7
Light cream is distributed to five, and the cheese paste is added twice. Medium8
Take a small amount of pasta mixed with melted chocolate and make it chocolate pasta9
pour original cheese into a 10-min-refrigerated cookie base mold. medium10
10, black cheese pasted on the surface with a concentric circle, followed by toothpicks, with an outward interior and a tattooed road decoration11
Put the mold on the grill, pour it into the cool water, and we'll bake it in the water12
send it to the preheated depp oven, baked 165 degrees, baked 45minAnmareto cheesecake Make Tips
the recipe is a six-inch round-shaped mold; the cake is naturally cooled and the 2h slices are frozen