Kiwi Wine Cheesecake
1.
Preparing the ingredients for the cake body
2.
Prepare the ingredients for the bottom of the cake
3.
Put the black cookies in a fresh-keeping bag and crush them with a rolling pin
4.
Sprinkle the blackcurrant raisins soaked in wine in a mould lined with baking paper
5.
Spread crushed cookies and compact
6.
Pour cream cheese into a large bowl, stir in insulated water until smooth and no particles
7.
Add egg yolk
8.
Stir well
9.
Add egg whites
10.
Stir well
11.
Pour the kiwi wine and yogurt and stir well
12.
Add instant coffee powder and cornstarch and mix well
13.
Pour into the mould with the bottom of the cake
14.
Sprinkle peanut powder on the surface, put it in the baking tray, pour a cup of hot water in the baking tray
15.
Bake in the preheated 180 degree oven for about 30 minutes
16.
Baked, let cool
17.
Demould after cooling
Tips:
After being completely cooled, use a thin knife to gently draw a circle along the wall to easily demould.
Pour a cup of water into the baking tray, the cake will not crack easily.
Because of pure instant coffee powder, I had to use 2 in 1 coffee powder. If it is black coffee, the taste will be stronger.
