Serving Size: 6pcs Mould: 6" Cake Mould 0 Preparation: *100g Cream Cheese Softening at Room Temperature
Made by Brownie: 70g dark chocolate and 50g butter are poured into the egg bowl and the heat sink is completely melted.
Pour in 35g of fine sugar and mix well
Pour 50g of egg and mix evenly
Pour 30g of high-gluten flour and stir well.
Finally, pour 25g walnut kernels and stir well.
Pour into the mold to pave
Cheesecake production: 100g of room temperature softened cream cheese and 25g of fine sugar poured into the egg bowl
Use an electric egg beater to make it smooth, then divide the eggs into 3 times and then hit the melt.
Pour in 30g whipped cream and 5g lemon juice to mix
Finally, pour 10g cornstarch and mix well.
The cheesecake paste is ready to be flattened on the brownie cake and shaken twice on the table.
The oven is preheated for 160 minutes at 160 degrees, and put into the cake for about 35 minutes to take out the cooling and demoulding.