High-profile Pork Belly Version [heavy Cheesecake Slices]

Name: High-profile Pork Belly Version [heavy Cheesecake Slices]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 475g Cream cheese; 120g granulated sugar; 209g sour cream; 53g Unsalted butter; 1/3 teaspoon Vanilla sticks; 130g Whole egg; 43.2g yolk; 15.8g Corn flour; 64g butter; 50g Caster sugar; 2.5g salt; 86g Low-gluten flour; 4g Baking powder

by Mi Rui's Review

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I made two soufflé cheeses and this heavy cheese for 1gk of kiri. I left a little cheese for the cream frosting!
Products that fail in baking always bring different surprises. For example, this pork belly version of the heavy cheesecake originally wanted to cut cheese strips, so I asked my husband to cut it for me. Is this chef used to cutting thinness? I feel like it's time for pork belly, and it's quite appropriate to actively help me once.
The meat-loving people in our family actually do it all because it is delicious? Or is it because it looks like meat? Next time I will evolve it to be more like a pork belly. To be honest, I feel like laughing crazy after shooting.
The sun on the weekend is a rare good day since the beginning of spring in Beijing. I recorded the sun on the 3.20 days. I was sweaty and filmed with hard work. Come and take a look at the recipe for this pork belly heavy cheesecake!
Serving size: 8-inch cake tin"

High-profile Pork Belly Version [heavy Cheesecake Slices]

1. Wrap the cream cheese evenly in plastic wrap and heat it in the microwave for no more than 40 seconds, Microsoft is fine. Put the cream cheese in a basin, take out the vanilla seeds and put it inside, add sugar and stir well with a rubber knife.

2. After the softened butter is evenly stirred, add it to the cream cheese, and stir evenly with a manual whisk.

3. Add sour cream to the cheese butter paste and mix well.

4. Add the liquid of the whole egg and egg yolk to the cream cheese paste in portions until it is smooth and smooth with a whisk.

5. Brush the corn flour, add it to the evaporated milk paste at one time, and mix evenly.

6. The mold is surrounded by baking paper, and the bottom of the cake is placed into the bottom of the mold. It can be crushed and placed directly.

7. Pour the batter into the model, shake the model slowly to make the model level, and use a scraper to level the batter again

8. Cover the deep baking pan with baking paper, pour 1-1.5cm height hot water, preheat the oven to 180℃ and bake for 50 minutes to 1 hour, turn off the power after the surface is colored.

Tips:
tisp:
1. The bottom of the cake can be baked directly in the mold, or it can be crushed and mixed with an appropriate amount of butter to re-spread into the bottom of the cake.
2. Do not open the oven door immediately after turning off the power after baking. Just put it in it and let it stand for about 40 minutes to slowly let it cool down. The whole mold is wrapped in plastic wrap and kept in the refrigerator overnight. The next day you You will be able to eat the super delicious heavy cheese cake! ! !