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
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.
Preheat the oven at 160 degrees. Bake for 15-17 minutes, remove the tan and let cool.
Cream cheese softened, add vanilla extract (vanilla pod), fine granulated sugar and mix well
Pour the softened butter and whipped cream into 4 successively, stirring each time
Pour the egg liquid and egg yolk into 5 times 3-4 times, each time you need to stir well
Add corn starch, stir quickly
Pour the cake batter onto the bottom of the cake, smooth it out, and let the big bubbles come out on the table.
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.
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
