Hokkaido Double Cheese Cheesecake

Hokkaido Double Cheese Cheesecake

1. First layer: Bake at 160°C and heat the middle layer for 30 minutes. Add the whole egg to the egg-beating bowl and add fine sugar. Heat over water and quickly beat until the egg temperature reaches 40°C and leave the hot water.

2. Heat the water syrup and pour it into the egg mixture. Stir at high speed for about 4-5 minutes.

3. The best temperature is when the temperature of the ingredients is 36℃. Beat the egg liquid until the dripping egg paste can write evenly without disappearing easily.

4. Sift in the low powder twice and stir evenly with a manual whisk.

5. Stir the warm butter and milk evenly and pour it into the batter along the wall of the basin. After stirring evenly, use a spatula to cut and mix the batter until it is smooth and shiny.

6. After entering the mold, knock the mold twice with negative force, and bake it in a preheated 160°C oven for 30 minutes. Immediately after it is out of the oven, drop the mold from a height of 20 cm on the table top, shake out the hot gas at the bottom, and buckle the cake upside down on the drying net to release the mold, and remove the surrounding paper when it is not hot.

7. Divide the cake into pieces of about 1.5cm, use one for the bottom and one for sprinkling on the surface of the cake body.

8. Press the mold on the cake body, buckle out the bear shape, and then place it in the bottom tray. Nothing needs to be wrapped. This mold will not leak out. (Special attention should be paid to this step for ordinary molds. First, you need to wrap the mold with tin foil from the live bottom, and then wrap the entire bottom of the mold with tin foil, because the second layer of cheesecake needs to be baked in a water bath mold)

9. Second layer: Baking in a water bath at 200°C, heat up and down for 15-20 minutes, then turn to 150°C and bake for 20 minutes. The cream cheese is softened and stirred evenly.

10. Add sour cream (there are two ways to make sour cream, you need to prepare tips in advance, which will be introduced)

11. Add the egg yolk and stir well.

12. Sift in cornstarch. It is popular on the Internet that it is said to be the low-gluten flour in the formula officially announced by letao. I personally think that the bottom-gluten flour is not as good as cornstarch.

13. Add the milk several times and stir evenly, otherwise it is easy to separate water and oil, but don’t worry about how to deal with it if it happens accidentally.

14. Add a little vanilla extract and stir well, sieve the finished cheese paste once.

15. After the egg whites of ingredient B are foamed, add all the fine sugar at one time until the dripping meringue becomes thick and has an obvious sense of accumulation. This level can solve the degree of shrinkage after baking as much as possible.

16. Mix the whipped egg whites with the cheese batter in two times.

17. The finished batter is poured on the second layer of sponge and baked in the oven in a water bath.

18. The third layer: refrigerate in the refrigerator for more than 4 hours, beat 2 egg yolks, cook 25g water and 60g fine sugar to 110℃, slowly pour in the egg yolks, and stir quickly with an electric whisk until the yolks are fluffy, smooth and white in color .

19. Stir the mascarpone cheese smoothly, add the egg yolk paste and stir well.

20. Gelatine slices are soaked in ice water to soften, drain off the water, heat over water to liquid, pour into the cheese paste and stir evenly.

21. Stir the whipped cream until there are lines for about 6-7 minutes (Picture 4)

22. Mix the cheese paste and whipped cream evenly.

23. Pour the cheese paste into the mold, cover with another cute bear mold lid, and refrigerate for more than 4 hours until completely set. (If you need to decorate the surrounding cake body, reserve a part of the cheese paste for spreading around the cake pieces)

24. Use a hair dryer or warm towel to wrap around the mold to release the mold, sift the first layer of sponge cake strainer, and sprinkle it on the surface of the cake body and around for decoration.

Tips:

Tips:
1. Don't worry if you can't buy sour cream. Two methods: ① Add 1 teaspoon of lemon juice for every 100g of whipped cream, mix well, let stand for 30 minutes and then seal and refrigerate until it becomes a thick sauce like yogurt, ready to use ②Place two layers of kitchen paper towels on the filter screen, pour plain yogurt and refrigerate overnight. The part left on the filter screen layer is what we need to replace the sour cream.
2. In the second layer, step 5, if the milk is not stirred until it is completely absorbed and water and oil separation occurs, don't worry, squat in a pot of hot water to heat the cheese paste that separates water and oil with a manual whisk and stir evenly, and it will become smooth. The slippery cheese mashed.
3. In summer, it is recommended to add about 1g of gelatine tablets, usually this amount is just right.