Cheesecake. It's a kind of Western dessert. The English is cheese with peas. It has a soft top. It's mixed with special cheese. It's added with sugar and other ingredients, such as egg, cream, coconut and fruit. Cheese cake usually uses biscuits as the bottom layer. There are also those without bottom layer. There are several fixed flavors, such as original flavor, vanilla cheesecake, chocolate cheesecake, etc. as for the structure, it is more solid than the general cake, but the texture is more soft than the general cake. The taste is also more moist than the general cake. If described by specific things, cheesecake is similar to Tiramisu or mousse in taste. It is a very classic Western pastry.
Step1:130g Orio, mash in a mixing bow
Step2:Soften the butter at room temperature. Mix and mi
Step3:Brush salad oil in the mould, lay oil paper, pour into the mould and press fla
Step4:250g of room temperature softened cream cheese and 60g of fine sugar are poured into the beating bowl and beat until combine
Step5:Add the eggs in three times and beat them in tur
Step6:Add 40g strawberry ja
Step7:Mix well with 25G crea
Step8:Pour it into the mould with biscuits. Shake it on the stage twice.
Step9:Heat the oven up and down for 150 ℃ and preheat for 10 minutes. Place the cake in a large baking pan. Pour boiling water into the pan
Step10:Bake in the oven for about 45 minutes and take out to cool.
Step11:Take out the cooled cake and cut it into cubes. Squeeze the whipped cream on the cubes
Step12:Cut a strawberry head and put it on i
Step13:Just squeeze a drop of cream on it. Or decorate the cake according to your own preferenc
Cooking tips:How to beat whipped cream is simpler than that of eggs. As long as you prepare an egg beating basin without water or oil, pour the whipped cream into it, and then beat it with high speed with an electric eggbeater until the cream is too thick to flow, and there are lines on the surface, it is a successful state of whipping. Note: it's better to use it all after the success. If you keep the rest in the refrigerator, the next time you use it, the effect will not be as good as the first time. So we should pay attention to how much we use. The degree of whipped cream and points for attention if we use whipped cream to make cake decoration, then we must pay attention not to over beat the cream. Otherwise, the cream on the cake will be as rough as tofu dregs, affecting the beauty of the cake. The successful whipped cream is clear, stable, smooth and delicate. Only in this way can the cake be beautiful and delicious.