As a deeper and deeper classic cake, the rich combination of heavy cheese and American style has become the new favorite of the cafe. Before 4000 BC, the Greeks used cheese mixed honey and wheat flour to roast and then eat. From Europe to the United States, many different practices have been derived. For example, the famous New York Cheese Cake is popular in the United States. From the early dairy products to the cheese, it is made into a dessert. With the advancement of technology, human beings The exploration of food has evolved into the birth of various cheesecakes. The blueberry cheese brought today is a combination of blueberry sweet and sour and rich and thick cheese. It is wonderful to match the crispy chocolate biscuit bottom. The cake making process is simpler, even if you are The hand-disabled party can also easily get it. Just follow the recipe below to give your beloved sister a course of treatment, then you can conquer her stomach in an instant, and take her heart with him is a piece of cake. Let's learn it together!
Use a rolling pin to smash the chocolate biscuits into crumbs, melt the 50g butter into the greenhouse, cut into small pieces and heat them in a microwave for 1 minute to melt into a liquid. Pour into the biscuits and mix well. Pour the biscuit butter mixture into a live bottom grinder and evenly compact it with a spoon back and place in the freezer for 15 minutes. Place the cream cheese in small pieces at room temperature, add white sugar and mix with a spatula (to avoid splashing sugar when it is shot).
The electric egg beater is sent to a smooth, non-granular cheese paste at low speed. Add the whole egg twice to the cheese paste, mix well and add one. Mix the blueberry sauce with the lemon squeezed water (avoid the blueberry sauce that is purchased cannot be evenly stirred by the gelatinous cake), add the cheese paste from the previous step, add the yogurt and whipped, and whipped until fine and granulated. Add whipped cream to the cheese paste. At this time, use a manual egg beater to whipped (avoid the electric egg beater to make too many bubbles), sift into the low-gluten flour and continue to whipped manually, and whipped until there is no dry powder; Put the frozen cake in the refrigerator, spread the cake on the wall with 3g of butter (to facilitate the release of the cake), and cover the bottom of the cake with tin foil (try to use two packages).
Slowly pour the cheese paste into the mold, then shake the cake paste and use a toothpick to remove the bubbles on the surface of the cake. Bake in a water bath, preheat the oven at 160 degrees for 5 minutes, then put the defoamed cake paste into the baking tray, insert it into the bottom layer of the oven, and then inject 1-2cm of boiling water into the baking tray (depending on the size of the baking tray, be careful not to overflow Bake the plate, you need to leave enough space for the cake mold), bake at 150 degrees for 1 hour, then take it out to room temperature.
Put the cake after normal temperature into the refrigerator for more than 4 hours, use a lighter or a hair dryer to heat the edge of the mold to facilitate the separation of the cake from the mold, and take it out from the bottom and slowly release the mold.
The cheesecake needs to be preserved under refrigerated conditions. When cutting the cheesecake, the knife can be heated with boiling water, and the moisture is quickly dried and cut to ensure that the cheesecake does not stick and cut into a better shape.