Smack your mini cheesecake
By VicentaLakin
It's perfect to make a delicious tea-sweet cheesecake today, a fragrance of tea, a fragrance of cheese, a soft, soft mouth, an impervious mouth, a water bath, and to keep the fragrance of cheese
Recipe Recommendations
- cream cheese 100 grams
- fine sugar 10 grams
- white chocolate 50 grams
- light cream 80 grams
- eggs one
- matcha powder 5 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Smack your mini cheesecake
1
House temperature softened 100 grams of full cream cheese, tuned with a razor。
2
Add 10 grams of fine sugar, and mix it with a razor。
3
White chocolate 50 grams, water insulated. Sift 5 grams of tea powder into chocolate paste。
4
Smuggle to even colour。
5
Then put the tea and chocolate in the cheese。
6
With a razor。
7
Add eggs one, light cream 80 grams。
8
Smash even。
9
Better go through it and load it in the bag。
10
Squeeze the paste into the mold, shake it and drop the bubble。
11
Prepare a large dish, pour it into a full hot water, put it in the mold, and then into the oven。
12
The oven is preheated at 155°C for 15-18 minutes。
13
It's cool when it's out and it's two hours cold。
14
It's cold, it's cold, it's cold
15
The fragrance of tea, the tan of cheese, the softness of the mouth and the impurity of the entrance。
16
It's perfect to make it by bathing, to keep cheese and smoothSmack your mini cheesecake Make Tips
It's better to freeze the fridge for the night than to eat it back。