Chinese Food
Mascarpone Cheesecake
(100265 views)
This cheesecake is made just to save the opened box of mascarpone cheese, so you can use all the rest.
Cooking ingredients
Cooking Steps
Step1:Beat mascarpone cheese in hot water until smoot
Step2:Add the melted butter. Mix well with the egg beater
Step3:Add the yolk in several times. Mix well each time before adding the next on
Step4:Add icing sugar. Mix wel
Step5:Mix corn starch and low gluten flour and sift them. Put them into cheese paste and stir them until they are smooth and free of particles. Make sure to stir them here until they are free of particles. Otherwise, the pudding layer will be formed
Step6:Beat the egg white with 20g sugar powder until it's hard to foam (forget to take a picture in this step). Add it into the cheese batter in three times. Stir it quickly and evenly. Otherwise, it's easy to defoaming. Put in the upper and lower pipes of the mould water bath and bake for about 60 minutes at 150 ℃ in the middle and lower layers. It depends on the temperature of your oven. The temperature of each oven is differen
Step7:Bake
Step8:Cut and pac
Step9:Open to ea
Cooking tips:If you don't have white sugar at home, you can use icing sugar instead. The sweetness is OK. If you don't use too sweet sugar, you can use 45g. Cheese batter must be stirred evenly. Otherwise, it will start pudding layer. Don't worry, it won't start gluten when stirred. Because a certain amount of corn starch is added. The water content is more. When you mix the protein, you must finish it quickly. Otherwise, it is easier to defoaming. There are skills in making delicious dishes.
