A long lost delicacy - Chiba cheesecake

2024-11-02 03:00:31 918

It's been a long time since I made a cheesecake because the last time the cheese was spoiled. I usually put the unused cheese in a fresh-keeping bag, put it in a fresh-keeping box, and then put it in the zero temperature compartment of the refrigerator. However, it still got spoiled and I had no choice but to throw it away. I bought some more a few days ago, and the cheesecake appeared again in my fridge< br>

Details of ingredients

Cream cheese 200 grams
White sugar (with cheese)20 grams
White sugar (with egg white)40g
Light cream100 grams
EggsTwo
Low gluten flour25 grams
Dark chocolate10 grams
Light cream5 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timean hour

Steps to make A long lost delicacy - Chiba cheesecake

1. Take the cheese out of the refrigerator and soften it quickly over hot water. Make sure to soften it thoroughly, as shown in the picture, so that it will be evenly mixed.
2. Add sugar and egg yolk to the cheese and stir well.
3. Sift the low gluten flour into the cheese and beat evenly with an egg beater.
4. Add light cream and stir evenly. It can be added in portions, with the previous beat evenly before adding the next one.
5. Stir until smooth and particle free.
6. Clean and dry the egg beater, then stir the egg whites with sugar until they are wet and foamy.
7. Add the beaten egg whites to the cheese and stir evenly.
8. Apply some butter around the cake mold to prevent sticking. Pour in the cake batter and shake it slightly. Put the dark chocolate and light cream into a piping bag, dissolve them in hot water, and then squeeze them onto the cake batter to draw patterns.
9. Water bath method, bake in an oven, cool after leaving the oven, and refrigerate for 4 hours before taking it out and cutting it into pieces.