Materials:

Stuffing:

Bottom of the cake:

Lemon mouth gel powder

135g

butter

25 grams

Lemon peel and lemon juice

1

Digest cake

100g

Cream cheese

200 grams

albumen

2

cheese

100 ml

Shiduoli (decoration)

Method:

1. Crush and digest cake.

2. Boil the butter, remove it from the fire, add the digested cake and stir well.

3. Spread the digested cake on the glass batch board, press it with the spoon back and put it in the refrigerator.

4. Making stuffing:

A. prepare lemon peel and juice.

B) Take jelly powder orally and dissolve it in 150ml boiling water, add lemon peel and juice, and let it cool.

C. Stir the proteins until they reach the enterprise.

D, softening the cheese, then adding the oral gel solution, stirring evenly, and then adding the egg white.

E. spread a batch of flour on the stuffing and put it in the refrigerator until it is solidified.

Step 5 add decoration.

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Italian cheesecake (tiramisu)

Materials:

Ground coffee

1 teaspoon

Chocolate powder

45 grams

boiling water

1 tablespoon

Fresh cream

190ml

Soft cheese

250 grams

(light cream)

(mascarpone cheese)

milk

1 tablespoon

sugar

45 grams

Italy finger cake

Article 15

Coffee wine

65 ml

Method:

1. Dissolve coffee powder with 1 tbsp boiling water and cool.

2. Beat the cheese until it is soft and smooth in a large bowl, add 30 grams of sugar, coffee wine and 30 grams of chocolate powder, and stir well until it is soft and smooth.

3. Add the remaining 15g sugar into the whipped cream and stir until uniform.

4. Add the whipped cream to the cheese and stir well.

5. In another small bowl, mix the coffee, the remaining coffee wine and milk. Soak five finger cakes in these solutions.

6. Put the finger cake soaked in coffee solution into the cup, and then coat it with 1/2 cheese.

7. Soak five finger cakes in the coffee solution and spread them on the cheese.

8. Spread another layer of cheese, and then put the last five finger cakes on it.

9. Sprinkle with chocolate powder and put it in the refrigerator for about 3 to 4 hours.

, reference: ~WHITNEY~, if you want cheese to be hard D, you can add more or less cheese according to the weight of O series and put it in the refrigerator for 2-3 days. If you like, you can compact a cake D before O series snow storage.

The following is the recipe for cheesecake:

I hope I can help you! !

Image reference:. yimg/I/icon/ 16/4.gif。

Cake recipes > cheesecake/cheesecake recipes > blueberry cheesecake

Picture reference: homemade cake/picture/large/blueberry _ cheesecake

Composition:

Material at the bottom of the cake:

Salt-free butter solution 35g

Digest 70 grams of cake

Materials:

250g of cream cheese (unless you buy 1kg of fruit D, cut it yourself; if not, Yan Yan has a box of fine fruit D with 250g of cream cheese).

50 g sugar

2 teaspoons of gelatine powder

Drink less water? (Only use mud to dissolve Geely powder, no hot water, and of course no ice water. )

250 grams of whipped cream

3 tablespoons Lan Mei sauce.

decorate

3 tablespoons blueberry sauce

Half a box of fresh Lan Mei.

Equipment:

6 inch or 7 inch cake mold

Steps:

Bread bottom practice:

1) Mix the butter solution with the bread crumbs.

2. Pour the stirred cake crumbs evenly into the cake and compact it.

Will I bake the remaining D cakes after compacting them myself? Wait 0 minutes, but if it is baking, it can be put in the refrigerator)

Cake practice:

1) Beat the cream to the enterprise first.

2) Beat the sugar and cream cheese until soft.

3) Add 3 tablespoons of blueberry sauce to 2) and stir gently.

4) Dissolve the gelatine powder, then add it into the blueberry mixture and stir.

5) Add the whipped cream into the blueberry mixture for 2-3 times and stir.

6) Pour the mixture into the cake mold and put it in the refrigerator for 2 hours.

If it is sunny at night, I usually stay in the snow.

Decoration practice:

1) Take the cake out of the main cabinet and throw it away.

2) Spread blueberry sauce evenly on the surface of the cake.

3. Finally, the fresh blueberries are randomly and evenly distributed on the cake.

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Cake recipes > cheesecake/cheesecake recipes > Marble cheesecake

Picture reference: homemade cakes/pictures/chunks/marble _ cheesecake

Composition:

Materials:

70 g sugar

1 egg

3 tablespoons water

250 grams of cream

1 teaspoon? wine

60 grams of chocolate

1 tbsp rubber powder

250 grams of cream cheese

Yun Ni needs a small amount of oil.

Bottom of the cake:

60 grams of unsalted butter

150g butter finger cake

Steps:

1) First, break the butter finger cake with a blender, add melted butter and stir it evenly in the cake mold, and then put it in the refrigerator for hardening after compaction.

(2) Beat the eggs and sugar until creamy with an egg beater.

(3) Prepare another big bowl. Beat the cream cheese with an egg beater until soft and smooth. Add the egg mixture and stir well.

(4) Add three tablespoons of water to the gelatin powder, boil it evenly, sit in the water and heat it, slowly add the cream cheese, add Yunna's sesame oil, and then gently mix in the cream.

(5) Prepare another bowl, dissolve the chocolate particles in water, mix three tablespoons of cream cheese with the chocolate liquid, and stir well. Supplement? Wine is reserved.

(6) First, pour the cream cheese into the cake mold, slowly pour the chocolate into the center, spread the chocolate liquid out from the center into a marble pattern with a knife, and put it in the refrigerator for at least two hours until it solidifies.

Remarks:

(1) Although butter, chocolate, etc. You can easily boil it in a microwave oven and dissolve it. The best way is to sit and dissolve it in hot water, because it will be heated evenly and will not overheat.

(2) To make the marble pattern uniform, chocolate should be added from the middle, and the weight should not be too much.

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Cake recipes > cheesecake/cheesecake recipes > New York cheesecake.

Picture reference: homemade cake/picture/large/new york cheesecake

Composition:

Ingredients: 3 ounces of sugar

1 box of cream cheese (350g)

Sauce: 2 tablespoons sugar.

120g strawberry

3 tablespoons flour

1 teaspoon lemon peel.

2 eggs (egg white and yolk separated)

Bottom of cake: 20 grams of butter.

5/4 cup Maivita digestive biscuits.

Spaghetti: sugar 20g.

1 protein

Steps:

(1) Dissolve the butter, mix well to digest the cake pieces, and compact the bottom of the cake plate.

(2) Beat the cream cheese until smooth with an egg beater, add 3/2 ounces of sugar until the sugar dissolves, then add egg yolks one by one until soft and smooth, and add the sieved flour and beat well.

(3) Gradually add the other half sugar (3/2 ounces) until the egg whites are beaten evenly. After the sugar is dissolved, add it to the cream cheese solution in (2), put it at the bottom of the digested cake, bake it in a preheated oven 170oC for 45-50 minutes, and take it out and cool it.

(4) Mix the dough materials evenly, spread the cooled cheese dough, bake it in the oven 100oC for 6-8 minutes, and then cool it and put it in the refrigerator.

(5) Wash the strawberries, boil them into strawberry juice with proper amount of water, add sugar and boil them into jelly, then add lemon peel and mince, mix well and let them cool. When eating, cut the cheesecake into pieces and pour it with strawberry juice.

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Cake recipes > cheesecake/cheesecake recipes > strawberry cheesecake

Picture reference: Homemade-Cake/Picture/Big/Cake _ Mixed Berry

Composition:

Cheese stuffing

Cream cheese (softened at preset room temperature)-150g

Sugar-50g

Egg yolk -2 slices

Fresh milk-70g

Strawberry juice-70g

Cream-150g

Fish meal-10g

Cold boiled water -5 tablespoons

Cake surface decoration

Fruity pears -6

Blueberry -6

Steps:

(1). Soften the butter at room temperature in advance. Spread plastic wrap on the movable bottom cake mold to facilitate cake lifting. Add butter to the bottom of the chocolate cake and stir well, then compact it in the cake mold and freeze it for later use.

(2) Clean the tomatoes and select tomatoes with the same height and size. Cut off the leaves at the edge, neatly wrap the cut tomatoes in the cake mold and put them in the lower refrigerator for later use.

(3) Softening the cream cheese at room temperature, adding sugar, squeezing and stirring evenly until the sugar is completely dissolved in the cream cheese.

(4). Add egg yolks one by one and stir well. Add fresh milk, squeeze and mix well until there are no cream cheese particles. Then sift the strawberry juice to remove the seed meat, add it and mix well for later use.

(5) Stir the cream until it looks like a soft ice cream.

(6) firstly, mix gelatin powder with cold boiled water, then dissolve it in warm water, add five parts of light cream, and stir evenly.

(7). Pour half of the whipped cream into the cream cheese, gently stir well, and then add the remaining whipped cream.

(8). Stir the gelatine powder again, add it into (7) and mix gently.

(9) Slowly pour the mixed cheese into the cake mold and put it in the lower part of the refrigerator for three hours.

(10). Frozen and decorated with strawberries and blueberries.

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Refer to the cheesecake recipe page of your own cake shop.

Homemade cake/

Japanese cheesecake

Materials (four people)

80 grams of cream cheese

60 ml of milk

Protein 2

2 egg yolks

90 grams of sugar

3 tablespoons flour

Chestnut powder 1 1/2 tablespoons

Tata powder 1/3 teaspoons

manufacturing process

1. preheat the oven 180 C, and sift the flour and chestnut powder together for later use. Boil fresh milk and cheese over low heat.

2. Stir the egg yolk and half the sugar until milky white. Add the fresh milk cheese solution and stir well. Sift in flour and chestnut powder and mix well.

3. Stir the egg whites, sift in other powders, and add sugar twice until it becomes "firm". What is "enterprise"? Try it with your head! Even if the bowl is turned upside down, protein won't fall off. )

4. Add the protein into the batter several times and stir well.

5. Put the butter paper on the cake basin with a diameter of 15cm and pour in the flour paste.

6. Put it in a preheated oven, add water, bake at 180℃ for 20 minutes, then bake at 150℃ for about 15 minutes, wait in the oven for 10 minutes and take it out.

Lan Mei cheese jelly cake blueberry cheese cake

Cake bottom material: (7 "a cake)

60 grams of unsalted butter (solution)

Ms's finger) 150 (about 16).

? Materials:

250 grams of cream cheese

70 g sugar

Fish meal/slice 1 spoon (4 slices)

3 tablespoons water

1 egg

Cream 250 ml

? 1 teaspoon of wine

? Take half a teaspoon of oil.

Lan Mei 20 grams

Bread material:

Blackcurrants? 2 tablespoons gel powder

Fish meal 1 teaspoon

Water150ml

Lan Mei 100g

decorate

Start the right amount of cream.

device

7 "cake mold.

Cake making method:

1.

First, break the butter finger cake with an automatic blender, add the melted butter, stir it evenly in the cake mold, compact it (by hand or potato masher), and put it in the refrigerator for hardening.

2.

Beat the eggs and sugar into cream with an eggbeater. Put it aside. In another large bowl, beat the cream cheese with an egg beater until soft and smooth. Add the egg mixture and stir well.

3. Add 3 tablespoons of water to gelatin powder, heat it in water, and slowly add it to cream cheese (or add fish film that has been soaked in water). Supplement? What about oil and? Wine.

4. Gently mix in the cream (liquid cream or 80% cream).

5.

Pour half (4) into the cake mold (1), sprinkle with Lan Mei, pour the remaining half (4) and put it in the refrigerator 1 hour or more.

6.

Another bowl of blackcurrants? Add 1 teaspoon of Geely powder to jelly powder, then add150ml of water to dissolve in water, cool and mix in Lan Mei. Finally, pour (4) into the cake mold of (3) and put it in the refrigerator.

7.

Wrap the cake mold with a hot towel to help demould it and decorate it with cream.

skill

1.

Finger cakes don't need to be the bottom of cakes, and digestive cakes can be used instead.

2. If 80% cream is added in step (4), the frozen cake will be higher. What Tom is doing this time is adding liquid milk oil.

3.Tom used fronzen's Lan Mei this time, which is available in Baijia Supermarket. About 30 dollars and 300 grams. , reference: leisure-cats/index,