Germany ’s intermittent summers ca n’t stop the love of fruits. Recently, they are fascinated by fruit cheese cakes, which are refreshing and simple. Let me talk about my recent experience of making fruit cheese cakes: Cheese cakes can be baked or frozen cheese cakes without baking, but frozen cheese cakes are relatively simple, more suitable for beginners, and save time and effort. The generally popular test-free cheesecake usually uses crushed crackers or the like to make a cake base. When I first started learning, I always used this cake base. I never thought about why. Whole wheat biscuits, butter biscuits, and Oreos have all been used. Personally, I feel that this hard cake base does not match the soft and soft cheese filling, so I changed it to a sponge cake base. For this mango cheese cake, I gave up the previous recipe, and after reading a few baking books, I put together a new recipe. The process is a bit more complicated, if you have previous experience in making frozen cheesecake, it will be clear at a glance. The cheese filling is a mixture of Philadelphia cheese, Greek creamy yogurt and light cream, and the softness is perfectly upgraded.
|Mango Meat||Half a mango|
|Baking powder||1 teaspoon|
|Chocolate chips (optional)||20g|
|Philadelphia cheese (or cream cheese)||360g|
|Greek creamy yogurt (or full fat yogurt)||250g|
|Half a lemon|
|Lemon juice||1 teaspoon|
Put the baking paper on the cake mold and preheat the oven at 170 ℃. Put two eggs and two tablespoons of clean water in the cooking bowl, add the white sugar in three portions to beat, beat the egg liquid to start a large foam, then the foam slowly thins, the egg liquid expands to twice the original, the color changes Shallow.
Flour, corn starch and baking powder are mixed, sieved into the beaten egg liquid, add chocolate chips, mix well. Pour into a cake tin, place in the middle of the oven and bake for 30 minutes.
Take out the bottom of the baked sponge cake and let it cool. After demoulding, remove the baking paper and put it in the cake ring.
Justin slices are soaked in advance, lemon juice is squeezed, and lemon slices are finely ground.
Philadelphia cheese (cream cheese) with yogurt, white sugar, lemon juice and lemon peel, mix until smooth and smooth, whipped cream until hard foaming, add to the cheese mixture and mix well.
The milk is slightly heated, the ginger slices are drained and melted in the milk, then added to the cream cheese and stirred.
Touch a thin layer of dessert on the bottom of the cake, then pour half of the cream cheese filling. Cut the mango into small pieces and spread it evenly. Then pour in the remaining cheese filling and smooth. Refrigerate for at least 4 hours, preferably overnight.
The remaining mango meat is pureed with a cooking machine. Add white sugar, lemon juice and a small amount of water to boil on low heat. After turning off the heat, add the softly-preserved ginger slices. , Smooth out. Keep in refrigerator for 2 hours. Remove the cake, blow the cake mold around with a hair dryer or cover it with a hot towel, it will be easy to remove the mold.