Recipe: Sweet potato chestnut cheese cake - great satisfaction in autumn and winter

Home Cooking Recipe: Sweet potato chestnut cheese cake - great satisfaction in autumn and winter

Notes:

“The sweet potato cake and chestnut are cut into chunks, and the delicious taste is amazing.” – Shizhuang Qingmei sweet potato and chestnut are my favorite ingredients in autumn and winter. It is born with a sweet warmth, just like spring strawberries and summer watermelons. Adding them to the cheesecake boldly, to ease the burden, sweet potatoes and cheese are imported polarization, really no sense of violation! Beautiful amber cross section, rich taste... Also ingeniously use almond powder instead of low powder flavor, how do I express my love for it? ! A 15cm diameter round mold comes from Ishizawa's "51 Super Delicious Cheesecakes" **Before you see the tips~

Ingredients:

Steps:

  1. Preparation 1: Weigh the various materials for future use. The eggs are hit into the container and stirred. Put the butter in a heat-resistant container and heat it in the microwave for 30 seconds to open it.

  2. Preparation 2: Mold release. Apply a thin layer of butter to the mold (outside the weight). When using the bottom mold, you need to apply a proper amount of low-gluten flour on the butter-coated mold (outside the weight). When using the bottom mold, you need to use the bottom mold. And a layer of oven paper on the side

  3. Preparation 3: The bottom of the biscuit. The cookies are placed in a fresh-keeping bag and chopped with a rolling pin. Or directly placed in a blender to grind. Put the butter used to make the bottom of the biscuit into a heat-resistant container, heat it in a microwave oven for about 30 seconds, open it, add the crushed cookies, and mix well. The stirred biscuits are laid down on the bottom of the mold into a uniform thin layer, compacted with a spoon, and placed in a refrigerator.

  4. Preparation 4: Cut the cheese into 8-10 aliquots, place in a heat-resistant container, seal the wrap, and heat for about 40 seconds. Preheat the oven to 170 degrees

  5. Production method: After washing the sweet potato, wrap the skin with plastic wrap, put it in a microwave oven for about 3 minutes, heat it until it becomes soft, and the chopsticks can be easily inserted. Cut the sweet potato into a bite after cooling

  6. Stir the cream cheese until it is smooth. After mixing, add the sugar and egg liquid. Add a kind of ingredients and mix well. Add the next one.

  7. The almond powder is sieved into a 6-container container and stirred until no dry powder is visible. Then, milk and evaporated butter are added in order, and the various ingredients are thoroughly stirred.

  8. Place half of the chestnut kernels and 5 processed sweet potatoes in the mold and pour in half of the stirred cheese paste. Put the remaining chestnut kernels and sweet potatoes and pour in the remaining batter. Gently shake the mold to smooth the surface of the ingredients

  9. Place the mold in a preheated 170 degree oven and bake for 40-50 minutes until the batter is in the middle.

  10. The baked cake is placed on the cooling rack with the mold. After a little cooling, cover the plastic wrap and put it in the refrigerator for more than 3 hours, overnight. Take it off after taking it out of the refrigerator.

Tips:

The following is the original author tips1, when heating sweet potatoes, such as bamboo sticks or chopsticks can penetrate, both indicating that it is already cooked 2, in order to evenly distribute chestnut and sweet potato when eating, must be placed evenly when making *******************************The following are the tips or minor changes I made when I made them (some are obviously lazy ( ́・Д・)") 1. The digestive cake I used at the bottom of the biscuit. If you don't like it, don't do it. Just make the cheese cake on the upper layer. 2. The chestnut book does not indicate that the chestnut is raw and cooked. I judge it according to the photo. Be sure to choose soft chestnuts as much as possible. Cooked chestnuts that are steamed or cooked after shelling are better! The fried chestnuts will be too dry, and in the end, the hard-boiled can't cut out the beautiful pieces, and the taste is not good. The second-time used chestnuts, the kind of cooked chestnuts that are used for the second time, are soft and good. Sweet potatoes are not peeled, if you don't like sweet potato skin, you can remove it. But I personally really like the taste of the connection between the sweet potato skin and the heart... you know! So if you are like me, then the sweet potato skin is well washed and boldly put in. 4, the square does not use water heating to soften the ingredients, are placed in the microwave to heat. The length of heating time has a lot to do with the power of the microwave oven and the temperature of the food. Everyone adjusts it according to the actual situation. It is not customary to change the method of heating by water. Taking cheese as an example, the kiri I used may have just been removed from the refrigerator. After the microwave is heated for 40s, the cheese is not completely softened and cannot be stirred until it is smooth. Therefore, I still continue to operate after 50 degrees of water heating and stirring. , eggs, milk, please put it at room temperature, mix well 6, I baked for 50 minutes, the color is as shown on the picture, lighter than the author's picture. And I didn't see it bulging in the middle. 7, purely a personal sense, when placing sweet potatoes and chestnuts, you must not put a chestnut in the middle of the ... so it is possible to cut the block when the tip of each piece is not neatly tidy ... Σ ( ̄ ̄ ノ ノ)ノ*************************************


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