Recipe: Red currant vanilla heavy cheese

Home Cooking Recipe: Red currant vanilla heavy cheese

Ingredients:

Steps:

  1. Home Cooking Recipe: Sponge cake spread at the bottom of the mold

    Sponge cake spread at the bottom of the mold

  2. Home Cooking Recipe: The vanilla stick is split in half and the vanilla seeds are scraped off with a knife tip.

    The vanilla stick is split in half and the vanilla seeds are scraped off with a knife tip.

  3. Home Cooking Recipe: Put vanilla seeds in a dish filled with cream cheese

    Put vanilla seeds in a dish filled with cream cheese

  4. Home Cooking Recipe: The outer skin of the vanilla stick is buried in a sugar can, and it is made into vanilla sugar.

    The outer skin of the vanilla stick is buried in a sugar can, and it is made into vanilla sugar.

  5. Home Cooking Recipe: Cheese is beaten with a low speed at the electric egg beater. Add sugar and continue to soften.

    Cheese is beaten with a low speed at the electric egg beater. Add sugar and continue to soften.

  6. Home Cooking Recipe: Add the cheese pieces and mix until evenly

    Add the cheese pieces and mix until evenly

  7. Home Cooking Recipe: Add 1 egg and replace it with a manual whisk to mix evenly

    Add 1 egg and replace it with a manual whisk to mix evenly

  8. Home Cooking Recipe: Add another egg and mix well

    Add another egg and mix well

  9. Home Cooking Recipe: The state of the cheese paste after mixing is as shown in the figure

    The state of the cheese paste after mixing is as shown in the figure

  10. Home Cooking Recipe: Pour the cheese paste into the mold and discharge the large bubbles on the countertop a few times.

    Pour the cheese paste into the mold and discharge the large bubbles on the countertop a few times.

  11. Home Cooking Recipe: Pour the red currant into the cheese paste and spread evenly

    Pour the red currant into the cheese paste and spread evenly

  12. Home Cooking Recipe: The oven is preheated 160 times, put into the mold, and baked in a water bath for 60 minutes.

    The oven is preheated 160 times, put into the mold, and baked in a water bath for 60 minutes.

Tips:

Do not remove the heavy cheesecake immediately after it has been baked. When the temperature of the cheese is reduced to the same temperature as the room temperature, remove the cake and put it in the refrigerator for four hours. At this point, the palate is firm and firm, and tastes the best.


Look around:

soup bread durian tofu ming taizi pizza pumpkin pork cake margaret lotus moon cake jujube pandan enzyme noodles fish sponge cake baby black sesame watermelon huanren cookies red dates prawn dog lightning puff shandong shenyang whole duck