Double cheesecake
By VicentaLakin
Spongecake with double cheese, full of mouths and cheese so that everyone who tastes it will enjoy it。
Recipe Recommendations
- eggs of 3
- fine sugar 40 grams
- low-gluten flour 100 grams
- light cream 50 grams
- cream cheese 220 grams
- egg yolk one
- gelatin tablets 5 grams
- milk 40 grams
- powdered sugar 8 grams
Steps for Double cheesecake
1
Save the sponge cake material. The fine sugar is added to the eggs, and the insulated water is distributed with an electric omelet。
2
Eggs get thicker and thicker, so they can draw clear lines。
3
Sift in low-banded flour, and tumble to a smooth, non-particle form。
4
Put the paste in the mold and a few strokes down the air。
5
The oven is preheated, 150 degrees up and down, and baked for 30 minutes。
6
rewind it when you're out of the oven, cool it, cut two and a half centimetres of cake, spare。
7
Cheese layer step: the cream cheese soften early and strewn to the point where it is smooth. Add fine sugar insulated water to melt。
8
Add the cream and the eggs。
9
Put the mixed face through the screen。
10
Put the cake piece on the bottom of the mold。
11
Sifted pasta, all in the mold。
12
The oven is preheated, 150 degrees up and down, and baked for 30 minutes。出炉后，放凉备用。
13
The muss layer is then made: the cream cheese is softened early, with fine sugar insulated water to melt. Add milk evenly。
14
Add the yolk to it。
15
The light cream is distributed to yogurt with an electric omelet。
16
The glitting tablets were softened early and mixed with paste insulated water。
17
Put the fresh cream in the paste and mix it evenly。
18
Put the pasta in the cake mold, freeze it for two hours, stand by。
19
The last one to do was pasta: sugar powder with light cream to freeze early。
20
Use an electric omelet to send dry hair bubbles。
21
Take out another piece of cake, put the infusion machine into shredding。
22
Take out the frozen cheesecakes。
23
Put the cream on the face of the cheesecake, with a thin cream and a piece of cake。
24
The product appreciates it。