Mr. Xiaoji's baked cheesecake (modified version)

The perfect blend of nuts and cheese is very delicious.

The perfect blend of nuts and cheese is very delicious.

Material

Cake bottom Much better than the bottom of the cookie
Low-gluten flour 70G
Unsalted butter (Mr. Xiaozheng uses fermentation type) 35G
Almond powder 35G
Fine sugar 20G
salt a little
Cheesecake body A 6-inch mold is full of boxes
Cream cheese 330G
Fine sugar 100G
Light cream 145G
Unsalted butter 37G
Vanilla extract (vanilla pod) 1 teaspoon (1/3 root)
Whole egg liquid 90G
yolk 30G
corn starch 11G

First make the bottom of the cake, cut the butter into small pieces, mix well with almond flour, fine sugar and salt, or use a cooking machine to crush into rice grains

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 1

Pour 1 into the mold, flatten and compact. Teacher Xiaoji used 18CM fixed-bottom abrasive tools. I used to use a 6-inch living phantom. It is more convenient to remove the mold directly from the bottom and the periphery.

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 2

Preheat the oven at 160 degrees. Bake for 15-17 minutes, remove the tan and let cool.

Mr. Kojima ’s Baking Cheesecake (Modified Version) Step 3

Cream cheese softened, add vanilla extract (vanilla pod), fine granulated sugar and mix well

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 4

Pour the softened butter and whipped cream into 4 successively, stirring each time

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 5

Pour the egg liquid and egg yolk into 5 times 3-4 times, each time you need to stir well

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 6

Add corn starch, stir quickly

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 7

Pour the cake batter onto the bottom of the cake, smooth it out, and let the big bubbles come out on the table.

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 8

Water bath method, bake for 50 minutes to 1 hour. I used a living phantom so I usually wrapped it in tin foil and put it in the baking tray. Bake until the surface is golden brown, turn off the electricity, and leave the oven door open for 40 minutes to 1 hour, wait for the cake to cool slowly.

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 9

The plastic wrap and the mold are wrapped and put in the refrigerator to refrigerate, the next day the almonds will be perfectly integrated with the cheese. Super delicious

Teacher Xiaoji's Baking Cheesecake (Modified Version) Step 10

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