Brownie cheesecake
By VicentaLakin
Brownie cheesecake when Brownie meets cheese, mouth-to-mouth cheese meets thick brownie cake, brings twice as much oral experience and wakes up your long-sealed mood
Recipe Recommendations
- Dark chocolate coins 45G
- low-gluten flour 65g
- fine sugar 45G
- butter
- cream cheese 130g
- whole egg liquid 32g
- vanilla extract 1g
- sweet fragrance
- roast
- an hour
- simple
Steps for Brownie cheesecake
1
Brush butter and sift a small amount of low-banded flour in the mould. This step can be replaced by oilpaper
2
Soften the butter (with the finger able to make out of the pit) and hit the egg-beater with a hand. The inability to use liquid cream affects the taste of the cake。
3
A 50-degree hot water-heated chocolate, which was fully entangled three times to smooth the chocolate and then added to the butter。
4
Sugar is added to the whole egg fluid and is distributed at high speed with an electric omelet to be wrapped with a protective membrane when light texture appears. Pour a well-stamped egg fluid into the chocolate and mix it evenly。
5
Sift in low-banded flour and mix it with a manual omelet until dry powder is not present. The mixed paste is packed in a bouquet, squeezed into the mould container and flattens the surface。
6
The cream cheese is softened with fine sugar, whole egg fluid, vanilla, and is pumped with a manual omelet into a granular form。
7
Put cheese in the bag, squeeze it on the face of the brownie, and wipe it with a small razor or spoon. Scratched from the base of the mold with a big chopstick, drawing a trail。
8
The oven is preheated 180 degrees (with an oven thermometer) and baked for 30 minutes. Five minutes to get out of the oven, to get cold and then get rid of it。