Cheese Cake (can be translated as cheesecake, cheesecake, cheesecake) is a basic entry-level dessert. Most cheesecakes only need to add all kinds of raw materials one by one, and keep stirring carefully. Evenly, then pour into the mold to bake. For those who love cheese, like me, the taste is changeable, and it is also the charm of cheesecake. The blueberry cheesecake that I shared today is baked in a small square mold. The chic square shape, after cutting each piece, has two blueberry granules with purple juice. The loading effect is beautiful, with a sense of romantic elegance. Using high-quality filial piety knife dicing, the cut surface is very neat and beautiful, and there is almost no crumb residue left on the knives, which is very convenient. We cut the high-quality eucalyptus chopping board/bread plate for cakes. We have confirmed the new product details with Japanese manufacturers. The more beautiful long-sleeve styles in the picture will be sold in our Taobao enterprise store. Please pay attention to your favorite pro! Blueberry Cheesecake Mold: 15*15cm square mold A baking time and temperature: 180 degrees, a total of 30 minutes to prepare: 1, cream cheese and eggs are placed at room temperature to warm. 2, the oven is preheated to 180 degrees.
The mold is first treated: the butter used to apply the mold is melted into a liquid state, and uniformly brushed inside the mold with a brush. Then, a layer of cut baking paper is placed inside the mold to prevent sticking. * I used the Beiyin square mold I bought early and had a non-stick coating. I didn't have a paper pad when I did this, but I applied oil and found that the bottom is still difficult to demould. The cheesecake is heavy and fat, and it is very easy to stick. This proves that any brand of non-stick molds must not be 100% non-stick! The necessary treatments are still very much needed. It is strongly recommended that you do not be lazy, oil and pad paper can not be less!
Make a cheesecake paste: Put the warmed cream cheese into the eggbeater and stir with a spatula until the whole is soft, smooth and free of particles.
Add the original yogurt, stir it evenly with a manual egg beater, add 60g of fine sugar, and continue to stir evenly.
Add egg yolk, lemon juice, whipped cream, and cherry wine in turn. Stir each other carefully.
Send eggs: Take another egg bowl, break up the eggs, add the remaining 20g of fine sugar, heat the water to about 40 degrees, use the electric egg beater to send it at high speed until the egg white blistering, lift the egg Head, you can write 8 words.
Add the whole whole egg liquid to the cheese paste twice, and mix it evenly every time.
Add sifted low-gluten flour and baking powder. Since the amount of powder is not much, it can be sieved through a small powder sieve.
Stir well with the whisk and until there are no granules or chunks to complete the cheesecake paste.
Pour the cake paste into the mold and the surface can be slightly smoothed with a spatula or spatula.
Put in the oven preheated to 180 degrees, remove the mold after baking for 10 minutes, put the blueberries in a set of 2 pieces, 9 squares (be careful not to burn to the hands), and press the blueberries down slightly. Then put it in the oven and continue baking for 20 minutes before it is baked.
The baked mold is placed on a drying net for cooling, and after it is completely cooled (recommended for refrigerating overnight), it is cut into 9 pieces for enjoyment.