I think this coffee marble cheesecake is the best choice for afternoon tea. Coffee with cheese neutralizes the heavy taste of cheese. It will never feel greasy to eat and is easy to do. The success rate is also high. There is no need to beat ingredients. There is no need to separate eggs. There is no need to sift. Just mix, bake, refrigerate and demould in order. This is the weight of the 6-inch round mold -
Step1:Prepare material
Step2:Soften cream cheese at room temperature. Stir in hot wate
Step3:Add sugar and stir in hot wate
Step4:Stir until cream cheese dissolves with sugar and becomes smooth and grainy. Leave hot wate
Step5:Add milk in 3 times. Each time you add milk, mix it well before adding the next tim
Step6:Sift in corn starch again and stir evenl
Step7:Add the eggs. Continue to mix with the hand beater to make a uniform cheese paste
Step8:The whipped cheese paste is thin. But it's a little thick
Step9:Take a small bowl, spoon two spoonfuls of cheese paste, add coffee powder and stir evenly (Wuwu ~ ~ here I made a wrong demonstration. I used my own ground coffee powder. The result is not melting. One by one. Please don't learn from me ~ make sure to use instant coffee powder
Step10:Use a rubber scraper to scrape the cheese paste into the cake mold. Then spoon the Coffee Cheese paste on the surface. Use a toothpick or scraper to scratch the Coffee Cheese paste casually to form a marble pattern
Step11:Put water in the baking tray. Put it on the bottom layer. Then put a layer of baking net on it. Preheat the oven at 180 ℃ for 10 minutes
Step12:After preheating, put the cake mould on the baking net to bake. This is called water bath baking. The oven is 180 ℃. Bake for 30 minutes
Step13:It can be tasted in the refrigerator overnight after being cooled down naturally after being put out of the ove
Cooking tips:1. The baking temperature and time are for reference only. It depends on the situation. 2. This time I use the baking in separate bath method introduced by mummy Taotao. put the baking tray at the bottom with water, and then put a layer of baking net to bake. The cake baked in this way is not easy to feel watery at the bottom. The cheese cake baked in the water bath will not be very long in the end. It is only a little higher than that before it is put into the oven. 3. Instant coffee powder should be used. Never use your own ground coffee powder. It will not be soluble in the liquid (whine ~ ~ here I made a wrong demonstration. Use your own ground coffee powder. The result is not melting. One grain by one. Please don't follow me. Instant coffee powder must be used) 4 Demoulding - draw a circle around the cake with a demoulding knife or bamboo stick. Slowly lift the bottom of the bottom mold upward and gently. 5. The cake is recommended to be refrigerated and eaten. The taste is better and the cooking is delicious.