Chinese Food
Thin Cheesecake
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Cooking ingredients
Cooking Steps
Step1:Soften cream cheese in hot water and add sugar. Beat with egg beater until sugar melts. Cream cheese.
Step2:Beat in the eggs and mix well. Add in sour cream and mix well.
Step3:In advance, sponge cake should be repaired to the same size as the bottom of cake cup or a circle smaller. It should be padded on the bottom of paper mold for standby. Put the cheese paste into a disposable decorative bag for use.
Step4:Squeeze the batter into the paper mold and fill it up. Preheat the oven 15 minutes and 160 degrees in advance. Put the cupcake baking plate in it. Bake at the same temperature for 25 minutes, then take it out to cool or refrigerate it.
Step5:Add sugar to the whipped cream just taken out from the refrigerator. Whisk the whipped cream at high speed until it thickens and hardens to obvious lines. At this time, the whipped cream at the beater head is in a short triangle shape. It is almost dry foaming.
Step6:Add sour cream. Mix gently with a hand beater or rubber scraper. Put the flower mounting bag into the small chrysanthemum mouth. Put the sour cream and sugar cream in the same way. Squeeze on the surface of the cool cupcake.
Cooking tips:1. You can replace sour cream with original old sour milk (similar to sour cream in dilute and thick state). The taste will be different. 2. Just squeeze the cream in the center of the top of the cupcake. It will be very thick if you squeeze too much. It can't reflect the light style of this cupcake. 3. After squeezing the sour cream and icing, it needs to be refrigerated. It's better to eat it in two days. There are skills in making delicious dishes.
