The ratio of this formula was configured based on the changes I made before because there was still some light cream left and I put it all in, so I didn't refer to the ratio of the big ones, and the results were not bad. The cheese flavor is relatively strong, with 250g of cheese and 120g of light cream added. Relatively speaking, the calories are quite considerable.
Suitable for mold: 6-inch movable bottom mold.
Marble heavy cheese cake
By AshleeWolff
Recipe Recommendations
- cream cheese 250g
- light cream 120g
- fine sugar 60g
- eggs in 1
- corn starch 10g
- chocolate 10g
- Digestive biscuits 75g
- butter 20g
- sweetening
- roast
- an hour
- simple
Steps for Marble heavy cheese cake
1
Prepare all materials.
2
Put the digestive biscuits into a fresh-keeping bag and tighten the mouth of the bag tightly. After finely crushing them with a rolling pin, add the melted butter.
3
Mix the biscuits and butter well, pour them into the cake mold, press tightly with a spoon, and place them in the freezer to refrigerate.
4
Cut the cream cheese softened at room temperature into chunks, add fine sugar in three times, and stir well.
5
Sieve in corn starch and stir well.
6
Add the light cream and stir well.
7
Stir until the cheese paste is smooth and particle-free. At this time, you can remove the biscuit base from the refrigerator. Pour the cheese paste into a mold with a digested cookie base.
8
After the chocolate melts in water, add 1 spoonful of cheese paste and mix well. Then put it in a decoration bag.
9
Extrude a pattern on the cake paste
10
Use a toothpick to mix the chocolate at will.
11
Wrap tin foil on the outside of the open-bottom mold, fill the baking sheet with water, put into the oven at 160 degrees C, and bake for about 1 hour.
12
After the cake is baked, let it cool completely, place it in the refrigerator, and slice it into slices and serve the next day.