Tea and cheese
By VicentaLakin
Cheesecakes, heavy cheese is the strongest. Make it very simple. This time, make a cup of tea, a nice combination of light tea and strong milk. Taste heavy, but not tired. This time it's a square mousse ring of eight inches. And because I like thick cheese, the amount of cheese has increased. If you want to do six inches, you can cut it in half。
Recipe Recommendations
- cream cheese 400g
- sugar 90g
- butter 35g
- eggs of 2
- corn starch 15g
- yogurt 65g
- light cream 200g
- matcha powder 15g
- hot water 40g
- digestive cake 150g
Steps for Tea and cheese
1
The Moose Circle was wrapped in tin paper. So if your tin paper's not thick, it's two layers。
2
Indigestion crackers, added to melted butter. Smash even。
3
Put the mixed digestive pie in the moose circle and the digestive cake in a spoon. Put it in the freezer for an hour。
4
Cream cheese is softened and sugar is added。
5
With an eggbeater。
6
Add the eggs in a row, and slide。
7
Add soft butter, it must be soft. Better be muddy。
8
The tea powder is washed away with hot water and mixed to no particles。
9
Put the mixed tea sauce in the cheese paste. Scan corn starch. Smash even。
10
Add yoghurt and cream, evenly mixed. Fall into the mold。
11
The oven is 175 degrees, 35 to 45 minutes. No bath! No bath! If your oven is low. Temperature down 10 degrees。
12
And when the furnace is out, do not disfigure! Do not distil! Put it on cooling, and wrap it with a film, and sift it with tea powder for four hours or more. There you go。
13
Burn the knife when you cut it. Sealed freezes are kept for 7 days and best consumed within 3 days。Tea and cheese Make Tips
1. Tea powder is very water-sucking and must be mixed without particles. 2. Butter in cheese paste must have softened. Very soft. 3. The thickness of the cookie can be felt to increase or decrease as appropriate。