Cream cheesecake (reference weight: 12 pieces)

Composition:

Bottom of the cake: butter 40g, fine sugar 40g, low-gluten flour 45g, eggs 25g, yolk 1, baking powder 1/4 tsp (1.25ML), yogurt 20g.

Cheese top: cream cheese) 135, fine sugar 50g, egg 1, yogurt 80g, vanilla extract 1/2 tsp (2.5ML), pumpkin seeds.

Baking: It takes two bakes. See the production process for details.

Production process:

1. After the butter is softened, add fine sugar and beat with an egg beater until fluffy and light in color.

2. Add the eggs twice and continue to send them. Stir every time until the eggs and butter are completely blended, and then add them.

3. Add the egg yolk and continue to stir evenly.

4. Whipped butter should have a fluffy and delicate texture.

5. Sift in the mixture of low-gluten flour and baking powder (no need to stir at this time). Pour in yogurt.

6. Stir evenly with a rubber spatula, so that the flour and butter are completely mixed together to form a batter.

7. Pour the batter into 12 muffin molds evenly, put it in a preheated oven, heat it up and down 180 degrees, bake it in the middle layer 15 minutes, and bake it until the surface is slightly golden yellow.

8. Next, make cheese paste. After the cream cheese is softened at room temperature (or heated in water), add the fine sugar and beat until smooth with an egg beater.

9. Add the eggs twice and beat well.

10, pour yogurt and continue to stir evenly.

1 1. Pour in vanilla extract and stir well to form a cheese paste (just use electric egg beater for the whole process).

12. Pour the beaten cheese paste on the surface of the baked cake.

13, put some pumpkin seeds on the cheese paste as decoration (or put other nuts you like).

14. Put the mold back into the oven, cool it to 160 degrees, and bake the middle layer for about 15 minutes. After the cake is baked, it is completely cooled and demoulded, and can be stored in the refrigerator for about 3 days.

Tips:

1. To make this cupcake, you can use any muffin mold you like (paper film, metal film, silicone mold can be used). There are many mold specifications for muffin cakes, and the number of molds with different sizes may be different, which can be flexibly adjusted. It is not recommended to make this cake with a too large mold.

If you don't like yogurt, you can use milk instead.

This kind of cake doesn't need to be baked in water bath. After pouring the cheese paste, the baking temperature should be controlled within 160℃ as far as possible. If the top of the cheese cracks when baking, it means the temperature is too high.

4. The cake needs to be refrigerated. You can eat it directly when you eat it, or you can eat it after heating it in the microwave oven. Eating cold and eating hot are two different feelings.

Cream vocabulary

1, buy a box of whipped cream cheese. 2. Pour the whipped cream into a container and beat it in one direction with an egg beater. Add the fine sand sugar in three times during the beating process. The more sugar you put, the easier it is to get through. 3. Keep playing for more than fifteen minutes. Or use electric egg beater (only 2-4 minutes).