[tomato Recipe] Crispy Cheesecake-rich and Creative Taste

Name: [tomato Recipe] Crispy Cheesecake-rich and Creative Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g brown sugar; 15g Low-gluten flour; 15g Chopped walnuts; 15g Almond powder; 15g butter; 1 tablespoon corn starch; 70g Caster sugar; 60g Whole egg liquid; 250g Cream cheese; 100ml Light cream; 1 tablespoon Lemon juice; 1 tablespoon Vanilla extract; 60g Digestive Biscuits; 80g cherries

by I love tomato food

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The taste of this cake made today is different from that of the past, with a layer of crispy grains on the surface; and brown sugar and walnuts are used as materials, the taste is very special and the nutty fragrance is very fragrant. This cake uses quite a lot of ingredients and is full of creativity. "

[tomato Recipe] Crispy Cheesecake-rich and Creative Taste

1. The digestive biscuits are placed in a food bag and rolled into a powder, and the butter melts into a liquid through water.

[tomato Recipe] Crispy Cheesecake-rich and Creative Taste recipe

2. Mix the two evenly, pour them into a mold, flatten them, and put them in the refrigerator for later use.

3. Brown sugar, almond flour, and low-gluten flour are placed in a food processor and beaten into fine powder.

4. Cut the butter into small pieces, about 1cm in size.

5. Add butter cubes to the powder mixture, use your hands to knead into fine particles, chop walnuts, mix in, beat evenly, refrigerate for later use.

6. Heat the cream cheese in water to soften it, add sugar and mix well, add the beaten egg liquid, and mix well.

7. Pour in lemon juice and vanilla extract in turn and stir well.

8. Pour in the whipped cream and continue to mix well.

9. Chopped cherries, pour in, and stir to form a cheese paste.

10. Cover the movable bottom mold with two layers of tin foil, and pour the cheese paste into the mold.

11. The surface is sprinkled with brown sugar crumbs.

12. Put it in a baking tray and pour more than 1cm of warm water.

13. Put it in the oven at 180 degrees and bake for 30 minutes. Turn to 150 degrees and bake for another 30 minutes. The cheese does not shake obviously, and there is no sticky batter after inserting a toothpick.

14. Let the cake cool slightly, remove the mold and cut into pieces and enjoy.

Tips:
Precautions:
The water bath method is used in the recipe to bake the cake, so that the baked cake will have a more delicate taste and the cake will not be dry.
The black cherries in the cheese paste can also be replaced with blueberries and other fruits, but remember not to put too much water in the fruit, which will affect the taste.
Because the cake is baked in a water bath, in order to avoid water from entering the bottom, the movable bottom mold needs to be wrapped with two to three layers of tin foil. If it is a fixed mold, you can omit this step.