How to make Basque cheesecake?

material

300g of cream cheese, 0/05g of fine sugar/kloc-0, 3 eggs, and 0/50g of whipped cream/kloc-0.

working methods

1. Put the cream cheese into a steel basin and stir with a rubber spatula until smooth.

2. Add fine sugar and stir with a rubber scraper. When the mixture is completely mixed and there is no graininess, instead, continue stirring with an egg beater.

3. Add the broken egg liquid in 2-3 times, and fully stir each time. Add the whipped cream and continue to stir.

4. Pour the dough into a baking mold, put it in an oven preheated to 230 degrees, bake for 25-30 minutes, and take it out after the surface turns black and dissipates heat. After completely cooling, it is not necessary to seal the plastic wrap, and it is directly stored in ice for one night to demould.

Practice 2,

material

250g of cream cheese, 25G of butter, 25G+50g of sugar, 4 eggs, milk 1/4 measuring cup, vanilla oil 1/4 measuring cup and 25G of flour.

working methods

1. Brush the cake tray with oil.

2. Beat the cheese, butter and 25g sugar into cream, and mix in the egg yolk, milk and vanilla oil.

3. Sift the flour evenly and slowly stir it into the cheese mixture.

4. Beat the egg whites and 50g sugar until they stand upright, and then slowly mix them into the cheese mixture.

5. Pour the cheese paste into the cake mold and take a 150 degree water bath for 70 minutes.

6. Freeze after baking (refrigerated is recommended).

Exercise 3,

Cheese cake

material

A piece of cream cheese160g, butter 25g, milk120g. ,

40g of the second low noodles, 30g of millet flour,

Three egg yolks, four,

Four tetraproteins, 1.5g Tatar powder, 100g fine sugar, 0.5g salt.

working methods

1. Sweep oil on two 20 cm denier molds.

2. Put one in a stainless steel basin, drain the water and cook until it becomes thick.

3. Add two and mix well, then add three and mix well for later use. (Put them in one by one)

4. Stir the protein in No.4 until it bubbles, add the remaining materials and continue to stir until it bubbles wet, then add the above cheese mixture and stir evenly.

⒌ Pour it into a mold and bake it in a water bath at 160℃ for 40-45 minutes until the surface is golden yellow.

skill

If you like thick cakes, you can use animal whipped cream instead of milk.

Exercise 4, Materials

"Sweet white chocolate120g", "cream cheese120g" and "3 eggs (yolk and protein separated)"

working methods

1: required ingredients, cream cheese softened at room temperature in advance.

2. Heat the chocolate and cream cheese in water, stir well, and take it out (if the water temperature is not too high, turn off the fire when the chocolate and cream cheese begin to melt, and continue to stir well with the remaining temperature).

3: Add 3 egg yolks in turn,

4: Mix in chocolate cream cheese sauce.

5. Beat the egg whites with electric egg beater until they are bleb-like, and then gradually accelerate to high-speed beating. After the eggbeater stops, you can pull out the bent and drooping sharp corners and turn to medium and low speed. Remember to stop and observe the state of protein at any time until protein becomes hard and can pull out short and upright sharp corners (short but slightly curved). At this time, open the oven and preheat at 170 degrees.

6: Add 1/3 protein to the stirred chocolate cream cheese sauce, scoop up the batter at the bottom with a spatula, stir it evenly from bottom to top, and then pour the chocolate cream cheese sauce back into the remaining protein and stir it evenly.

7: Pour the mixed cream cheese paste into the cake mold, add hot water to the baking tray, and put the cake into the baking tray. Bake in a water bath at 170 degrees for 15 minutes, then lower the oven temperature to 160 degrees and bake for 15 minutes or until cooked. After baking, leave the cake in the oven to stew 15 minutes before taking it out.

8: After taking out and cooling, the cake does not need to be taken out. Put it in the refrigerator for at least 2 hours or overnight.