#aca烤明星大赛#zebra-patterned Cheesecake

Name: #aca烤明星大赛#zebra-patterned Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g Breakfast biscuits; 25g Melted butter; 5g corn starch; 2 pcs Whole egg; 5g cocoa powder; 500g (softened at room temperature) Cheese cream; 55g Caster sugar; 2g Vanilla extract

by Espresso light mood

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[Zebra-patterned cheesecake] It is said that this cake has been sold madly abroad. It is not difficult to make and it is easy to operate. Mine is slightly different from the foreigner's. The surface texture is a bit rough. In summary, it should be too much for each scoop of batter, but the cut noodles are still beautiful and it does not affect the taste. I suggest that you can scoop each scoop of batter when you make it. Less, so that the surface texture of the baked cake will look better. This is a heavy cheesecake with a solid taste and high calories. Don't like this taste. If you are afraid of meat, don't try it to avoid wasting raw materials. The recipe is the original version of foreigners. The cheese paste mixed with the feet is a bit thick. I added some light cream to dilute it, or it is related to cheese. Next time I will try another brand of cheese. "

Ingredients

65g Breakfast Biscuits
25g Melted Butter
5g Corn Starch
2 pcs Whole Egg
5g Cocoa Powder
500g (softened at room temperature) Cheese Cream
55g Caster Sugar
2g Vanilla Extract

#aca烤明星大赛#zebra-patterned Cheesecake

1. Break the biscuits into small pieces, put them in a food processor (or crush them with a rolling pin), and add unsalted butter that has melted in water.

#aca烤明星大赛#zebra-patterned Cheesecake recipe

2. Stir well.

3. Spread the mixed biscuits into the movable bottom mold, compact them with your hands or a rolling pin, and refrigerate them for 2 hours.

4. Put the cream cheese in a container and beat with a whisk at low speed with warm water until it becomes fine and non-grainy. Add eggs in portions and beat evenly on low speed.

5. . Pour in cornstarch. Stir well.

6. Divide the mixed cream into 2 equal parts.

7. Sift one part into cocoa powder and mix well.

8. Take out the refrigerated bottom of the cake and pour a small spoonful of plain cheese paste.

9. Then pour in the cocoa creme paste, the original flavor, the more cocoa, and so on, until the two creme pastes are poured into the mold.

10. Shake the mold lightly to make the yogurt smooth and ready to bake. Preheat the oven in advance, the upper and lower pipes are 180 degrees, the middle level, 15 minutes, then turn to the upper and lower heat 150 degrees, continue to bake for 40 minutes. After turning off the heat, take it out of the oven, bring it to room temperature, and store it in the refrigerator for more than 6 hours to taste the best.

Tips:
When making the bottom of the cake, it must be compacted, otherwise it will break easily when it is cut after baking.

It is best to use room temperature eggs for eggs.