Kiwi Wine Cheesecake

Name: Kiwi Wine Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cream cheese; 2 (28g) yolk; 30g protein; 35g Homemade kiwi wine; 40g Homemade sweet yogurt; 2 tsp Instant coffee powder; 1 1/4 tsp corn starch; 3 tablespoons peanut powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Originally, I aimed at teacher Meng's Irish liqueur cheesecake in order to consume the black cookies that no one had eaten. However, there is no Irish liqueur at home, so I used home-brewed kiwi wine instead. As the Mid-Autumn Festival is approaching, kiwifruit and mooncakes are on the market. However, Ms. Meng's formula was changed beyond recognition by me. . . "

Ingredients

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.