Marbled Cheesecake
1.
The yolk of the egg is separated from the egg white (the bowl containing the egg white should be clean, free of oil and water). After the cream cheese is softened at room temperature (in winter, please heat it in water to soften or use a microwave to soften), add 20 grams of fine sugar and egg yolk, use a whisk until smooth and no particles, add the sifted low-gluten flour, and beat the egg Whipped evenly
2.
Add 100 grams of animal whipped cream and beat evenly with a whisk. Do not add the fresh cream all at once, add little by little, and whipped while adding, so that it can be fully mixed with the cheese. The state after whipping evenly is as shown in the figure.
3.
Add fine sugar to the egg white three times and beat it into a wet foaming state that can pull out the bends and corners (the beating head should be washed and dried before beating); pour the beaten egg white into the cheese paste
4.
Use a rubber spatula to quickly stir from the bottom up to mix the egg white and cheese paste evenly. Do not stir in circular motions to prevent the egg whites from defoaming; pour the mixed cheesecake batter into the cake mold. (Spread a thin layer of butter on the inner wall of the cake mold to prevent sticking)
5.
Put 10 grams of dark chocolate and 5 grams of animal whipped cream into a piping bag, soak in hot water and pinch it with your hands to melt the dark chocolate into a liquid state. After melting, wipe the water on the piping bag, cut a small hole in the front section of the piping bag, and extrude horizontal stripes on the surface of the cheesecake; use a toothpick to stroke the horizontal stripes back and forth to produce a marble pattern. The pattern is shown in the picture
6.
If it is a live bottom mold, wrap one or two layers of tin foil around the cake mold (to prevent water from entering the bottom). Add hot water to the baking tray, and put the cake tin in the water (the height of the water is best to exceed half of the height of the cake batter). Put the baking pan into the middle of a preheated oven at 160℃, and bake for about 1 hour, until the surface is golden brown and ready to go out of the oven. After the cake is baked, after cooling, put it in the refrigerator for 4 hours before demoulding and cutting
Tips:
1. The main ingredient of cheesecake, cream cheese is also called cream cheese. Cream cheese, etc., is called cream cheese in English. With its fine texture and refreshing taste, it is the most suitable type of cheese for making cheesecakes. Cream cheese is slightly hard in the refrigerated state, and it will become soft after being placed at room temperature for a period of time or heated in water. At this time, it can be beaten with a whisk until it is smooth and used to make cheesecake;
2. The drawing method of the marble pattern is very simple, just pay attention to when using a toothpick to draw the line, the action should be clean and neat in one go, you can form a beautiful marble pattern;
3. The cheesecake is fragile when it comes out of the oven. Don't rush to demold at this time. Put it in the refrigerator for 4 hours before demoulding and cut into pieces for the best effect. When cutting, every time you cut a knife, you have to wipe the knife clean and then cut another knife, so that the cut cake will be beautiful;
4. The egg whites only need to be beaten to wet foaming. It's okay to beat it to the point where it is close to the wet foaming, but it must not be beaten, otherwise it will not be easy to mix with the cheese paste evenly. When mixing, use the method of turning and mixing quickly;
5. Marbling decoration method is not only suitable for today’s cheesecake, but also light cheesecakes and heavy cheesecakes previously introduced in the blog can be decorated with marble.
