Afternoon Tea Time---almond Cheesecake

Name: Afternoon Tea Time---almond Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 10g Powdered sugar; 25g Unsalted butter; 10g yolk; 15g Chopped almonds; 10g honey; 15g almond slices; 100g Triangle cheese; 45g Caster sugar; 50g Whole egg liquid; 15ml milk; 2 to 3 drops Vanilla extract

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In my opinion, being able to enjoy afternoon tea is as leisurely as the days of ancient Grid, without worrying about the pressures of life and worrying about the trivialities in life.
The nutty aroma of almonds and the rich milky aroma of cheese mix and match to create a rich taste. One mouthful is crispy and the other is rich. The crispy taste makes one mouthful after another.
A cup of coffee, a small piece of dessert, dangling leisurely through the afternoon..."

Afternoon Tea Time---almond Cheesecake

1. Add honey to the sliced almonds, heat it over a low heat and mix well.

Afternoon Tea Time---almond Cheesecake recipe

2. Low-gluten flour is mixed with powdered sugar, sieved, and softened unsalted butter is kneaded into uniform fine particles.

3. After adding the egg yolk, continue to knead into even loose particles.

4. Add the chopped almonds and mix well to form a dough.

5. Spread the dough flat in a square baking pan and flatten it.

6. Triangle cheese and unsalted butter are softened, and fine sugar is added.

7. Stir with an electric whisk at low speed until it is smooth and free of particles.

8. Add whole egg liquid in portions and mix well.

9. Add milk and vanilla extract and mix well to make a cheese paste.

10. Pour the cheese paste onto the dough and smooth the surface.

11. Preheat the oven, heat up and down, 180 degrees, bake for 15-20 minutes, then take it out.

12. Spread the honey almond slices on the surface of the cheese filling.

13. Continue to bake for 10 minutes until the surface is golden brown.

14. Cut into long strips after cooling.

Tips:
1. Use a low speed when mixing the cheese paste with an electric whisk, otherwise too much air will be mixed in and cracks will appear on the surface during baking.

2. After being refrigerated, the texture is denser and more chewy.