#柏翠大赛#double Raspberry Cheesecake

#柏翠大赛#double Raspberry Cheesecake

1. Prepare the required materials

2. Heat the cheese and milk in water until the cheese melts

3. Add the butter and stir until it melts, then remove the hot water and stir with a whisk until there are no particles and a smooth state

4. Separate the egg yolk from the egg white, add the egg yolks one by one to the cheese paste and mix well

5. Until four egg yolks are added and mixed well

6. Sift low flour and corn starch and add

7. Use a spatula to cut and mix until fine and even

8. The egg white is divided into three times and white sugar is added to beat until moist foaming

9. Take a half of the egg white bubble and mix it with the egg yolk cheese paste, mix well

10. Pour the mixed batter into the egg white bowl

11. Continue to mix evenly into a delicate and smooth cake batter

12. Pour the cake batter into the mold, find the raspberry diced (a 6-inch round mold, a cheese mold)

13. Preheat the oven 180 degrees in advance, put water in the baking pan to preheat, then put the cake mold on the baking pan, adjust 150 degrees and bake for one hour

14. Bake and let cool, then demould, put in the refrigerator for 4 hours, then squeeze a little cream and decorate with strawberries.

Tips:

The cheese should be stirred until it is smooth and particle-free. It is best to add the egg yolks one by one, and stir evenly each time.
Beat the egg whites until wet and foamy.
It is best to use a solid bottom mold when baking in a water bath. For example, use a movable bottom mold to wrap it with tin foil to prevent water vapor from easily forming a pudding layer.