Soft cheesecake
By VicentaLakin
The video, by chance, seen in a treasure shop called the first cheesecake in Tokyo, the soft cheesecake of Mr. Cheesecake, with the title "not the best in the world, but perhaps the best cheesecake in your life", is indescribable and delicious. Interested friends can try. It is the most valuable and fulfilling thing to do with all the good things you expect, through your own hands. To all those who love food and life。
Recipe Recommendations
- cheese 200g
- fine sugar
- sour cream 180G
- Greek yogurt 50g
- eggs of 2
- lemon juice 9g
- corn starch 20g
- light cream 100g
- white chocolate 50g
- vanilla pod 1/3 root
- tonka bean 1/2
- milk fragrance
- roast
- an hour
- ordinary
Steps for Soft cheesecake
1
FIRST, ALL RAW MATERIALS ARE READY. PREHEAT THE OVEN 180°C。
2
The creamed cheese insulated water is softened and bludgeoned, while the cheese is warm enough to save bake time. Add fine sugar to the cheese, full mixing, no particles。
3
Put yoghurt and Greek yogurt in another bowl, evenly mixed, eggs scattered, and then into yoghurt mixed, evenly mixed. Finally, lemonade and starch are poured in, evenly mixed。
4
The cream is poured into the milk pan, the chocolate is cut and added to the cream, the seeds of the vanilla herbs are carefully removed, the Zero Mausoleum beans are cut and put together in the milk pan, a small fire is opened and the fire is turned off when boiled. Five minutes to melt chocolate and spark the scent of vanilla。
5
The fourth-step cream mixture is poured into the second-step cheese paste, evenly mixed, mixed with the third-step yogurt mix, evenly mixed, smoothy paste。
6
Last pasta。
7
If there is a gap or a living bottom, the mould is wrapped in two layers of tin paper, the mould is prepared internally, the oil is prepared, the cake is poured into the paste, and a minor shock is made. With a dish larger than a cake mold, it pours into two or three centimeters of hot water, sits in a cake mold, baths. 180 degrees 25 minutes and 150 degrees 20 minutes。
8
Depending on the size of the mold, the size of the cake's paste is increased or reduced appropriately. It's soft, so it's impossible to test the maturity with a probe. Time's up. The surface is even. It is cooled naturally and is frozen in the fridge for more than four hours。
9
Don't miss the cheesecake. It's probably the best cheesecake I've ever hadSoft cheesecake Make Tips
zero mausoleums, vanillas, all sold online. it's expensive. 2. in this approach, i use three-capable fruit bars, with a slightly larger amount of cake, which you can replace with the molds you have. cake paste is rare, no problem. it must be cold enough to eat. it's not much of a model. greek yogurt-free, fine sugar 100, sugar-bearing, fine sugar available 90. if you have any questions, please leave a message or add a candy pig to the personal vx and join the group。