Mulberry sauce cheesecake

2024-11-02 03:00:46 201

Mulberry is a good thing that has the effects of nourishing blood and qi, blackening hair, stabilizing nerves, preventing colds, benefiting kidneys, helping digestion, and preventing constipation< br>

Details of ingredients

Cream cheese 100 grams
Low powder60 grams
Corn flour30 grams
sugar90 grams
yolk4
protein4
butter40g
lemon juice7 grams
milk100 grams
Lady Finger100 grams
butter40g

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Mulberry sauce cheesecake

1. Cream cheese, egg whites, crushed finger cakes
2. Sieved low flour corn flour, milk, mulberry jam, butter, egg yolk, lemon juice, sugar
3. Crush the finger cake and mix it evenly with melted butter and 2 tablespoons of mulberry sauce. Compact it at the bottom of the cake mold and freeze it in the refrigerator for later use
4. Add milk and 30 grams of sugar to cream cheese and steam over water
5. Add 4 egg yolks in three portions and mix with an electric mixer to make a paste
6. Add 5 grams of lemon juice, then add sifted low flour and corn starch and stir evenly
7. Mix melted butter in three portions
8. Gently mix the batter evenly and set it aside for later use
9. Add 2 grams of lemon juice and 60 grams of sugar to the egg white in three portions. Beat the egg white until it reaches 9 portions of protein cream
10. Divide the protein cream into three portions and add them to the cheese batter
11. Gently stir and mix evenly
12. Pour the batter into the cake mold at the bottom of the finger cake, tap lightly a few times, and shake off the bubbles
13. Place a baking tray at the bottom of the oven, pour in water, and then place a net on the second layer. Heat the oven to 170 degrees Celsius and bake for 60 minutes
14. After baking, do not take it out. Place it in the oven until it cools down, seal it with cling wrap, and refrigerate it in the refrigerator for about 3 hours
15. Take it out and spread it with mulberry sauce before eating