Marble cheesecake

Get all the ingredients ready

The egg yolk is separated from the egg clean。

25 grams of fine sugar and egg yolk after the cream cheese room is softened (softly warm by winter or microwave)

Scrambleded flour with an eggbeater and smoothed with an eggbeater

Add 120 grams of animal cream, evenly mixed with an eggbeater. Don't add all the cream at once, add a little bit of it, and mix it with cheese

The eggs are divided three times into fine sugar, with a wet bubble that can pull out the tip of the bend

Purged eggs into the cheese paste with a rubber razor, which was quickly rolled up from the bottom, so that they were even with cheese paste. Pumping a good cheesecake into a cake mold. (Blaze-coated butter-coated on the inside of a cake mosaic) 10 grams of black chocolate and 5 grams of animal fresh cream are packed in a bouquet, bubbled in hot water and squeezed with hands, so that the black chocolate is thermally melted into liquid form. After melting, wipe the water from the bouquet, cut a small hole in the front of the bouquet, squeeze out a stripe on the face of the cheesecake, and cross it with a toothpick on a stripe

In the case of a live bottom model, wrap one or two layers of tin paper around the cake model (to prevent water from entering at the bottom). Add hot water to the grill and put cake molds in the water (the water is better than half the size of the cake). The oven is placed in the middle of the oven preheated at 160°C and baked for about an hour until the surface is yellow。

Cake when it's out of the oven, cool it, freeze it in the fridge for more than four hours, then cut it off