Almond cheesecake
By VicentaLakin
It seems to me that you can enjoy tea in the afternoon, just like you did in ancient times, without having to consider the stress of life, without worrying about the triviality of life. Apricot's nuts and cheese's fragrances mix up a rich taste, a fragrance and a soft taste. A cup of coffee, a little piece of sweet, and a little bit of afternoon...
Recipe Recommendations
- low-gluten flour 50 grams
- powdered sugar 10 grams
- unsalted butter 25 grams
- egg yolk 10 grams
- chopped almond 15 grams
- honey 10 grams
- almond slices 15 grams
- Triangle cheese 100 grams
- fine sugar 45 grams
- whole egg liquid 50 grams
- milk 15 ml
- vanilla extract 2 to 3 drops
- milk fragrance
- baking
- an hour
- ordinary
Steps for Almond cheesecake
1
The apricots join the honey, the little fire warms up a little bit。
2
Low-banded flour is sifted with sugar powder, and fine particles are even with soft, salt-free butter。
3
When added to the yolk, they continue to swung into evenly loose particles。
4
Add almond chips to the group。
5
Scroll the face in a square dish。
6
Trig cheese, salt-free butter softened, with fine sugar。
7
(c) The low speed of the electro-pumper to slid without particles。
8
Add the whole egg fluid in fraction。
9
Add milk, vanilla and sour cheese。
10
Put cheese on the cakes and level the surface。
11
The oven is preheated, it's on fire, 180 degrees, and it's cooked 15-20 minutes later。
12
Lay the honey almond tablet on the cheese platinum。
13
Go on for 10 minutes and look golden。
14
It'll just be cool and grow a strip。Almond cheesecake Make Tips
1. When stirring the cheese paste with the electric egg beater, use low speed, otherwise too much air will be mixed in, and cracks will easily appear on the surface during roasting.
2. After refrigeration, the texture is denser and more chewy.
2. After refrigeration, the texture is denser and more chewy.