#aca烤明星大赛# Durian Brownie Cheesecake

Name: #aca烤明星大赛# Durian Brownie Cheesecake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 10g Hershey Cocoa Powder; 1/3 teaspoon baking soda; 90g Valrhona Dark Chocolate Coins; 50g butter; 1 tsp Brandy; 15ml milk; 75g egg; 40g brown sugar; 50g walnut; 250g Cream cheese; 200g Golden Pillow Durian Meat; 50g Caster sugar; 1/2 lemon; 15g corn starch; 50ml Alfonso Mango Pulp; 10ml warm water; 3g Gelatin powder; 2 pieces, each about 300g Fresh mango

by 槑槑_smay13

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

While cherishing the memory of strawberries, mangoes and durians came quietly, occupying most of the fruit area in the supermarket. In these very hot early summers, eating icy tropical fruits is the best enjoyment. This cheesecake uses dark chocolate brownie as the base, rich and moist, with the bitterness of dark chocolate and the crispness of walnuts, making the cake less sweet and richer. On top of the brownie is a heavy cheesecake with a rich durian flavor. The fusion of fresh durian pulp and tempting cheese has a soft and delicate taste, satisfying the mouth. The mango topping on the top layer chooses seasonal green mangos and tops them with mango jam, which adds gloss to the mango and cheesecake surface, making this cake more attractive.
This recipe can make two 6-inch cakes. "

#aca烤明星大赛# Durian Brownie Cheesecake

1. Put the dark chocolate and butter in a container (beaker or chocolate melting pot) and heat over water to melt

#aca烤明星大赛# Durian Brownie Cheesecake recipe

2. After leaving the water, use a stirring rod to mix the two evenly

3. Add brown sugar to the chocolate solution and stir until the sugar is completely melted

4. Add the beaten egg liquid to the chocolate solution in two batches, and mix evenly in batches

5. Transfer the chocolate solution to the basin. The chocolate solution at this time is not easy to stick to the wall and is easy to transfer

6. Sift the powder and add it to the chocolate solution

7. Add brandy and mix well

8. Add milk in 2-3 times and mix well

9. The fried walnuts are chopped and added to the chocolate batter, mixed in a large area to make the walnuts evenly distributed

10. Pour the brownie batter into a 6-inch cylindrical mold (this recipe can make two 6-inch cake bases or one 8-inch cake base). Fire up and down at 160 degrees for 10 minutes

11. Put the whole piece of cream cheese in a basin and beat it into a paste with an electric whisk

12. Take the durian flesh, press the puree with a spoon, add it to the cheese paste, and stir evenly with a whisk

13. Add white sugar and eggs and mix well

14. Add milk

15. Sift in cornstarch, mix well and add the juice of half a lemon

16. Pour the cheesecake batter onto the baked brownie

17. Put it in the middle layer of the oven, put a plate of water on the bottom layer, and bake at 150 degrees for 1 hour. After the baked cakes are allowed to cool at room temperature, put them in the refrigerator for at least 4 hours until they are finalized.

18. After the cheesecake is refrigerated, peel the refrigerated mango and cut into pieces.

19. Dissolve the gelatin powder in warm water and add the mango slurry at room temperature and stir evenly

20. Take out the chilled cheesecake. Coat the upper layer of the cake evenly with the mango pulp of step 19 and then put the mango pieces on the mango surface. Sprinkle the mango pulp of step 19 on the surface of the mango. It is recommended to eat after refrigerating for one hour

Tips:
1. The brownie bottom of this cake is slightly bitter. If you don’t like the bitter taste, you can leave the cocoa powder and replace the brown sugar with white sugar.
2. After step 20 is completed, it is recommended to refrigerate for 1 hour before eating
3. This recipe is for 2 6-inch cakes, you can make 1 8-inch cake. Other specifications can be increased or decreased proportionally as appropriate