Marble Heavy Cheesecake

Name: Marble Heavy Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cream cheese; 120g Light cream; 60g Caster sugar; 1 egg; 10g corn starch; 10g chocolate; 75g Digestive Biscuits; 20g butter

by irene love

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This formula ratio is based on the changes made before, because there is still some whipped cream left, so I put it all in, so I didn't refer to the ratio of the big ones, and the result was not bad. The cheese flavor is relatively strong, 250g cheese and 120g light cream are added. Relatively speaking, the heat is also considerable.

Suitable mold: 6-inch movable bottom mold. "

Ingredients

Marble Heavy Cheesecake

1. Prepare the materials.

2. Put the digestive biscuits into the fresh-keeping bag and tie the mouth of the bag tightly. After crushing it with a rolling pin, add the melted butter.

3. After mixing the crumbled biscuits and the butter evenly, pour it into the cake mold, press it firmly with a spoon, and put it in the freezer for refrigeration.

4. Cut the cream cheese that has softened at room temperature into chunks, add the caster sugar in three times, and mix well.

5. Sift in cornstarch and mix well.

6. Add whipped cream and mix well.

7. When it is stirred until the cheese paste is smooth and without particles, it is ready. At this time, the bottom of the biscuit can be taken out of the refrigerator. Pour the cheese paste into the mold with the bottom of the digestive biscuit.