#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 Unsalted butter; 55g Caster sugar; 2g (no or not) Vanilla extract; 500g (softened at room temperature) Cream cheese; 5g corn starch; 2 pcs Whole egg; 5g cocoa powder

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

【Zebra Pattern Cheesecake】Dosage for 6-inch round mold

It is said that this cake has been sold crazy abroad.

The face value I made is a little bit low, and the surface texture is a bit rough,

To sum up, it should be too much batter per scoop,

But the cut noodles are still beautiful,

Does not affect the taste,

It is recommended that you use less batter per scoop when making it.

The surface texture of the baked cake will look better.

This is a heavy cheesecake,

The taste is firmer and the calories are higher

Don’t try it if you don’t like this taste.

So as not to waste the raw materials.

The formula should be the original version of the foreigner,

The mashed cheese paste is a bit thick,

I added some light cream to dilute it,

Or maybe it’s the cheese relationship,

Try another brand of cheese next time. "

Ingredients

65g Breakfast Biscuits
25g Unsalted Butter
55g Caster Sugar
2g (no or not) Vanilla Extract
500g (softened at room temperature) Cream Cheese
5g Corn Starch
2 pcs Whole Egg
5g Cocoa Powder

#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.

5. Add eggs in portions and beat evenly on low speed.

6. Pour in cornstarch.

7. Stir well.

8. Divide the mixed cream into 2 equal parts.

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

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

11. 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.

12. 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.