How to make an almond cheesecake How to make a strawberry cheesecake

Learn to do: Teach you how to make almond cheesecake.

How to make almond cheesecake:

Cream cheese...400g anhydrous cream. 150g fine sugar.

150g whole eggs. 4 honeys. 100 g almond flour.

50 g whipped cream. 200g corn flour. 100g cream of tartar.

5g for decoration surface: brown sugar. 25g ground cinnamon.

5g almond grains. 50g

1) Beat the cream cheese, anhydrous cream and fine sugar until the hair is loose.

2) Separate the egg whites from the egg yolks, add the 4 egg yolks in batches, beat until completely dissolved, and set aside the egg whites.

3) Add honey, almond flour and whipped cream and mix well.

4) Finally, sieve the corn flour and mix well, and set aside.

5) Beat the egg white plus tata powder first until foaming, and then add fine sugar to beat until wet foaming.

6) Take 1 3 egg whites (step 5) and mix well with the batter (step 4) first. (Same as chiffon cake mixing).

7) Mix the remaining 2 3 egg whites with the previous item (step 6).

8) Put in a 10-inch fixed mold or cheese mold.

9) Sprinkle the surface with (brown sugar + cinnamon powder + almond powder).

10) Separate the water and bake in the oven.

In step 2, wait for the yolk to dissolve before adding the next one! The steps are the same as the chiffon cake mixing.

45 minutes. Heat: 190 degrees.

Heat: 100 degrees.

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It's a bit troublesome to do it yourself, and if you don't do it well, you have to waste a lot of things.

Ingredients: Cocoa sponge cake 6 inches and 5 inches in size.

Lemon jelly layer: 50g of cold boiled water, 15g of caster sugar, 4g of lemon juice (slightly less than 1t), 1 2 slices of gelatin, fresh strawberries.

Strawberry cheese layer: 125g fresh strawberries, 45g caster sugar, 40g plain yogurt, 1 1 6 gelatin slices, 5g lemon juice (1t), 125g light cream, 60g cream cheese

1.Bake the cocoa sponge cake, cut out two round slices and set aside, you can choose the recipe you like, I used Nina's one on a rainy night.

2.Cream cheese soften at room temperature. The strawberries in the strawberry cheese layer are pureed in a food processor. Soak two gelatin tablets in ice water and set aside in the refrigerator.

3.Wrap the mousse frame in plastic wrap as a backing, and put a piece of cardboard, baking sheet, or something like that underneath. Slice the strawberries and spread them on plastic wrap. (Strawberries that are not too large, spread about 6 slices in the center.) ）

4.Make lemon jelly. Bring cold boiled water and caster sugar to a boil, turn off the heat, add lemon juice and mix well.

5.Squeeze out the gelatin slices, add to the lemon syrup and mix well.

6.Pour the jelly liquid into the mold prepared in 3 and refrigerate until solidified.

7.Make the strawberry cheese layer. Stir the cream cheese in hot water, then add caster sugar and stir into a smooth cheese paste.

8.Add the strawberry puree, lemon juice and yogurt and stir well one by one, the lemon juice and yogurt can be placed in the same container at the beginning.

9.Squeeze out the gelatin slices, melt in insulated water, and add to the strawberry cheese paste and mix well. Cool or refrigerate with ice water until thick.

10.Beat the whipping cream to 5 and stir 1 3 with the strawberry cheese paste slightly, then add all the whipping cream to the cheese paste and mix well.

11.Pour about halfway of the strawberry cheese paste into the mold, add 5-inch cake slices, then pour in the remaining cheese paste, press into 6-inch cake slices, and refrigerate for at least 6 hours.

12.Once solidified, turn the mold upside down so that the jelly side is facing up and remove the plastic wrap. Use a hot towel or use a hair dryer to blow the hot air to remove the mold.

Preparation of strawberry cheesecake.

1.Remove the cream filling from the Oreo cookies; Place in a sealed bag and crush it into powder with a rolling bowl.

2.Melt the butter and pour the cookie powder into the butter; Spoon the butter and cookie powder and mix well.

3.Pour the mixed biscuit into the mold, compact it with a cup or spoon, and then put it in the refrigerator for later use. Wash the strawberries, remove the stems, and drain the water.

4.Put the strawberries in the juicer and puree; Heat the strawberry puree, sugar and lemon juice in a stainless steel pot.

5.After boiling, remove the foam and continue to simmer for 2 to 3 minutes; Remove from heat, let cool slightly, add 1 tablespoon of rum and stir well.

6.Put the cream cheese in a basin and stir it to make it smooth (I use kiri's cheese, so I use a rubber spatula to stir directly, if it is Kraft's, it is recommended to insulate the water, and it will be easier to use an electric whisk to stir); Add the strawberry puree cooled in step 5 in small quantities and mix well.

7.Add the yogurt and stir well; Mix the gelatin powder with 50ml of water to soak the gelatin powder.

8.Add a part of the strawberry cheese paste from step 7 to the soaked fish gelatin powder, and heat it in water to dissolve; Pour the batter from this step back into the previous step and stir quickly.

9.Strain the cake batter through a sieve; A lot of strawberry seeds will be filtered out and discarded.

10.Finally, add the whipped cream; Stir well with a rubber spatula.

11.Pour into a mold lined with an Oreo cookie base and refrigerate for at least 3 hours; After solidifying, use a hair dryer to blow around the cake mold, or a hot towel around the cake mold, you can easily remove the mold, and then decorate the surface.

Stir the egg yolk with milk, add the cake flour and stir well and set aside. Add some lemon juice to the egg white, two or three drops are good, add sugar to beat in three times, add the beaten ones to the egg yolk paste in two parts, stir in a cross shape, and then put it on a plate and put it in the oven. Remember that the proportions should be just right, so that the cake will be soft.

Ingredients: 125 grams of cream cheese, 2 eggs (try to choose large eggs), 50 grams of whipping cream, 75 grams of yogurt, 33 grams of cake flour, 50 grams of caster sugar.

Baking: Water bath, lower oven, 160 degrees above and below, 1 hour to 70 minutes.

Production process: 1. You can use a solid bottom mold or a live bottom mold to make this cake. If it is a live bottom mold, you can take out the live bottom and wrap it in tin foil to facilitate the whole cake to be molded. If it is a solid bottom mold, you can put a suitable size of oil paper or tin foil on the bottom.

2. Spread a layer of softened butter on the walls of the cake mold.

3. After the cream cheese, whipping cream and yogurt are taken out of the refrigerator, they are directly weighed and put into the cooking cup of the food processor, and beaten with the food processor until they are smooth and particle-free. (To make this, you can also leave the cream cheese at room temperature until soft, then add the whipping cream and yogurt and whisk with a whisk until smooth.) However, it takes a long time, and it will take a longer time to refrigerate after that).

4. Beat the cheese in a food processor and pour it into a large bowl.

5. Add two egg yolks to the cheese paste and beat well with a whisk.

6. Sift the cake flour into the cheese paste and mix well with a rubber spatula.

Method 1First, mix an appropriate amount of low-gluten flour and salad oil in a ratio of 2:1 and brush it in the mold, then spread white paper and set aside.

2.Mix the cheese, unsalted cream and plain milk together and heat in water until dissolved.

3.Add the corn flour and cake flour and stir until there are no flour grains.

4.Add the egg yolks and stir well to make a cheese batter for later use.

5.Mix the egg whites with sugar and tartar powder, mix slowly and then quickly, and start to double the original size to make a meringue.

6.Mix the meringue with the cheese batter in batches to make a cake batter.

7.Pour the batter into the mold that has been processed, eight minutes full, drain into the baking tray, add a little water to the baking tray, put it in the oven, and bake it up and down at a temperature of 160 for about 70 minutes.

8.After the demolding is done, pectin is applied to the surface.

Every time I eat heavy cheesecake outside, I wonder how this classic cake that makes cheese crave and can't stop making it taste like it. Finally, I bought all the materials and started to make them, and the materials looked like a lot, but the operation process was not complicated. The production method still refers to Junzhi, but with less sugar.

Share it with relatives and friends to taste, and they all say it's delicious! Cheese control, hands-on kings, if you like it, take action

Cream cheese 250g, granulated sugar 65g, eggs 2, corn starch 15g, lemon juice 10g, milk, 80g rum, 1 tablespoon (15ml), vanilla extract 1 4 teaspoons (digest the cake base (see accessories), 1 part digestive biscuit (cake base), 90g butter (cake base), 40g 6-inch live bottom cake mold.

Steps to prepare heavy cheesecake (heavy cheesecake).

1.Prepare all the ingredients and make the base of the digestive cake first.

2.Put the digestive biscuits into a fresh-keeping bag, roll out the dough and tie them into biscuit pieces, and after they are broken, you can pinch them a few more times with your hands to break the remaining small pieces. Add the melted butter and stir to combine.

3.Spoon the well-mixed cookie crumbs and butter evenly on the bottom of the cake mold and place in the refrigerator for later use.

4.After the cream cheese is sufficiently softened in water, add caster sugar and beat with an electric whisk until it is fine and particle-free.

5.Add the eggs, continue to beat, add one and beat well, then add the second.

6.Pour in the lemon juice and beat well; Pour in the cornstarch and whisk well.

7.Pour in the milk, rum and vanilla extract and whip together.

8.Remove the cake tin from the refrigerator, wrap two layers of tin foil on the outside, and pour the cake batter into the mold.

9.Put the prepared molds into a deep baking tray and add hot water, as much water as possible to the cake batter.

10.Put the baking tray in the middle and lower level of the oven, top and bottom, 180 degrees (my oven temperature is low, if the oven is hot, 160 degrees is fine), bake for 1 hour.

11.Bake until the surface of the cake is golden brown, take it out, let it cool and put it in the refrigerator for more than 4 hours, take it out and cut it into pieces.

Tip: Bake heavy cheesecakes in a water bath so that they don't crack. Because it is a live bottom cake mold, so it is necessary to wrap tin foil on the outside to waterproof, I only wrapped a layer at the time, and after baking and taking it out, I found that it was still watery, and part of the cake bottom became damp, because the tin foil is still relatively fragile and easy to break. Therefore, it is recommended to wrap at least two layers of tin foil on the outside.

In addition, the choice of crust digest biscuits is also important. I didn't pay attention to buying a digestive cake with sesame seeds at the time, and when I finished baking and eating it, I found that the flavor of the cake base was a bit heavy, and it was a little noisy, but a friend said that the cake made with sesame digestive cake has a unique flavor.

Homemade sour cream, add lemon juice to the whipping cream, stir into a sticky state, put baking paper in the cake mold, crush the biscuits, mix in melted butter, flatten at the bottom of the cake mold and boil some water in a soup pot, the temperature does not exceed 80 degrees, stir until smooth and particle-free, add a whole egg and stir well, then add a whole egg, mix well, mix well, and choose a pot of beaten egg whites with a whisk, beat the way, clear, gently mix the meringue and cheese paste, the baked cake is more delicate, to be refrigerated overnight, the flavor is the best.

Prepare the ingredients: 120 grams of cream cheese, one egg, 40 grams of sugar, 10 grams of cornstarch, 45 grams of yogurt. Put the cream cheese in a utensil and stir until smooth, pour in the sugar, stir well, then pour in the egg yolk and stir well.

Then add the yogurt and stir well, add the cornstarch and stir well. Pour the separated egg whites into a bowl, beat until wet and foamy, pour into the cheese paste and mix. Finally, lay oil paper in the mold, pour the last beaten cheese paste into the mold, put it in the oven and bake for 35 minutes, cover with plastic wrap and refrigerate for four hours, then cut into small pieces.

1.Cream cheese softened at room temperature and stirred by hand until smooth.

2.Add yogurt, egg liquid, caster sugar and stir until there are no particles, then sift in corn starch and stir until there is no powder.

3.Pour into a mold wrapped with tin foil, draw small bubbles with a toothpick, send it to the preheated oven, and bake at 170 degrees for about 50 minutes.

It is a heavy cheesecake with more yogurt than yogurt, and it has a moist and refreshing taste, which is perfect for summer.