In the scorching summer, it's really a blessing to have such a cheesecake that makes people feel tired. Guys who feel tired of cheese may as well try it.
Suitable for two oval cheese molds
Rose cheese cake
By IsabellRau
Recipe Recommendations
- milk 150 grams
- low-gluten flour 40 grams
- corn starch 20 grams
- egg yolk 90 grams
- protein 180 grams
- rose petals appropriate amount
- ghee 90 grams
- fine sugar 110 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Rose cheese cake
1
Melt the butter in the water and weigh all the ingredients.
2
Soften the cream cheese at room temperature and beat until free of particles (you can also heat it over water and stir well).
3
Add liquid ghee and stir well. Add milk and stir smoothly.
4
Sift the low-gluten flour and corn flour into the freshly stirred cheese.
5
Add egg yolks and stir well.
6
Add the egg white into fine sugar in three times and beat until wet and frothy.
7
Add one-third of the egg white to the cheese egg yolk paste and stir well.
8
Then mix all the remaining egg white with the egg yolk paste well.
9
Add rose petals and stir well with a spatula.Rose cheese cake Make Tips
Baking: Bake in a water bath (add hot water to the bottom tray, and place the wire rack on the lower-middle level). Bake at 180°C (upper and lower heat) for 20 minutes first, then reduce to 160°C (upper and lower heat) and bake for 40 minutes. Note: Invert the baked cake to cool before demolding.