Kurokawa Yuko's cheese dessert is in practice. [Please look forward to more practice... The lower layer is an almond cake and the upper layer is a cheesecake! The bottom is a 15*15 square baking mold. (唔 I use a 22*9cm rectangular glass baking tray, it is ok)
Cream cheese, butter, and eggs are iced; baking paper is baked on the mold pad.
After the butter has softened, stir it smoothly, add sugar, and mix well with a whisk.
Then add the egg to the egg in three portions and mix well.
Add the sieved almond powder and mix well.
Add the brandy and mix well.
Pour into the baking mold, place in an oven at 180 ° C, bake for 20 minutes, then cool the entire baking mold. (The slag map is the way it was before roasting. It’s really fragrant after roasting! I almost ate it!)
Put the butter in the bowl, stir it with a spatula, add the cream cheese, and continue to stir.
Then add the yogurt and beaten with a whisk.
Add sugar and mix well.
Add the egg mixture three times and mix well.
Add the sieved low flour (the corn starch I used) and mix well.
Pour the cheese paste on the baked almond cake
Preheat the oven to 160 ° C and bake for 20 minutes.
Take out the cooling and cut into squares.