#trust之美#pension-class Heavy Cheesecake
1.
Prepare all materials
2.
With the help of a rolling dough, crush the biscuits into powder. If you like the graininess, you don’t need to crush it too much.
3.
Melt the butter and pour it into the biscuits and mix well
4.
Put 50G biscuit bottom into the fruit strip molds, and 100G biscuit bottom into the cake molds, and use a spoon to assist in compaction.
5.
Wrap the bottom of the prepared biscuits with tin foil and send them to the refrigerator for storage.
6.
Pour the white sugar into the cream cheese, press the cream cheese evenly with the help of a spatula. When there is no obvious large agglomeration, use an egg extractor to beat the cream cheese smoothly. If the weather is cold, you can use the warm water in the bath to help the white sugar melt and dissolve. The cream cheese softens.
7.
Add yogurt and mix well
8.
Add the eggs in two portions, stirring well each time, and then add the second one.
9.
In order to obtain a more delicate taste, sieve the cake batter that has just been made. When large particles are encountered, you can use a spatula to crush on the filter screen.
10.
Beat the whipped cream to 50% to 60%, semi-liquid, and mix well with the cake batter that has just been sifted
11.
Pour the whipped cream into the matcha powder
12.
Stir carefully until the matcha powder is completely dissolved and there is no dry powder
13.
Divide half of the cheesecake batter into another container and mix well with the matcha powder
14.
Pour the original cheese paste into a six-inch mold, and pour the matcha cheese paste into the fruit sticks. Pour the pre-prepared boiling water into the baking pan, about two-thirds of the baking pan, the upper and lower heat 180 degrees, the lower level of the oven, 60 minutes. After the baking time is up, continue to simmer in the oven for half an hour and then come out. Tear off the tin foil and let the cake cool to room temperature before sending it to the refrigerator for 12 hours.
15.
Prepare a large shallow dish and sprinkle it with butter on one side
16.
Cut the two dried cheese cakes into small pieces, place them as you like, add fruit decorations, and you're done!
Tips:
1. If the whole cake is made into the original flavor, it is 8 inches. If you don't want to make matcha, you can just bake it all in the original flavor.
2. It tastes better after being refrigerated for 12 to 48 hours.
3. For demolding, you can use a hair dryer to heat the surroundings of the mold.
4. Before dicing, burn the knife with hot water and dry it before cutting, so that the cut surface will be smooth and delicate.
