Hokkaido Double Cheesecake
1.
First make the sponge cake bottom: weigh the ingredients
2.
The whole egg is sweetened and insulated with water and beaten with an electric whisk.
3.
Dispense until the drippings from the whisk will not disappear quickly.
4.
Add low-gluten flour and stir evenly with a rubber spatula.
5.
Pour the batter into a 6-inch movable bottom mold and bake at 150 degrees for 30 minutes.
6.
Make half-cooked cheesecake while baking the bottom of the cake: soften the cream cheese with heat insulation water.
7.
Soften and beat with a manual whisk until there are no particles and smooth.
8.
After adding the sugar, use an electric whisk to beat evenly.
9.
Add eggs and continue beating.
10.
Add whipped cream and mix well.
11.
Put the finished cheesecake batter in hot water for later use.
12.
The sponge cake is out of the oven and left to cool.
13.
Cut the cake into 1.5 cm pieces, put oil paper on the bottom of the mold, and put a piece of cake into the mold. The rest is made into cake crumbs for later use.
14.
Pour the cheese batter on top of the sponge cake, bake it in the oven at 140 degrees, and bake it for 25 minutes. Let it cool and put it in the refrigerator for later use.
15.
Soak the isinglass powder in cold water, and then heat the water to melt it completely.
16.
The egg yolk and sugared milk is whipped in hot water at about 80 degrees until it no longer foams and the color is stable. Add mascarpone cheese and mix well.
17.
Whip the whipped cream to 60% and it will flow.
18.
Mix the whipped cream with the cheese paste and mix well.
19.
Pour the mousse liquid on top of the cheesecake and leave a little bit of the mousse liquid for later use. Cover with plastic wrap and put it in the refrigerator for more than 4 hours.
20.
Blow the mold around the mold with a hair dryer.
21.
Brush the periphery and top of the cake with the remaining mousse liquid, and cover it with cake residue to finish.
