Recipe: Pineapple cheesecake

Home Cooking Recipe: Pineapple cheesecake

Notes:

The bottom of the cake is made according to the bottom of the Kojima cheesecake. The recipe can be made into a 18cm diameter cheesecake. Convenient and delicious, no electric egg beater is needed throughout the journey. If you like the flavor of pineapple, you can increase the amount of pineapple mud.

Ingredients:

Steps:

  1. Home Cooking Recipe: The practice of sour cream: yogurt: whipped cream (1:5) is mixed in proportion to the yogurt machine for fermentation, the same process as yogurt. The practice of pineapple mud: the pineapple cuts the fruit and vegetable functions of the soymilk machine and then filter the juice, add a small amount of sugar and salt to boil (can remove the astringency of the pineapple).

    The practice of sour cream: yogurt: whipped cream (1:5) is mixed in proportion to the yogurt machine for fermentation, the same process as yogurt. The practice of pineapple mud: the pineapple cuts the fruit and vegetable functions of the soymilk machine and then filter the juice, add a small amount of sugar and salt to boil (can remove the astringency of the pineapple).

  2. The bottom material of the cake is all mixed, and the gloves are twisted into fine particles. Pour into the mold (solid bottom / live ground, live cushion oil paper, easy to demould), press flat. Bake at 160 ° C for 15-17 minutes, and bake to a brownish brown at the bottom of the cake.

  3. This step is heated throughout the insulated water. There is no need for an electric egg beater throughout the journey. Cream cheese + fine sugar is evenly mixed. + Sour cream is evenly mixed. + Mix the eggs evenly. + Pineapple puree is evenly mixed. + Corn starch is mixed evenly.

  4. The lower layer of the oven, 160 ° C, 45-50 minutes. If the surface is not satisfactory after the time, you can only open the fire at 200 °C for 5 minutes.

Tips:

Released after cooling completely. It tastes better after refrigerating overnight.


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