[Raw material/seasoning]

1. digestive biscuits 200g melted cream 40g powdered sugar 30g 2. Cream cheese1000g fine sugar 200g 3. Two eggs. Corn flour 80 grams 5. 400g of milk. Animal whipped cream100g 7. Orange peel 50g orange wine 1 g.

[production process]

(1) After digestive biscuits is mashed with plastic bags, the cream can be melted and stirred evenly. Finally, the sugar powder is sieved and mixed evenly, and then placed in the bottom layer of the baking mold for compaction to form a cake bottom.

(2) Cut the orange peel, soak it in orange wine for 30 minutes, and then spread it on the pie base of Fa (1) for later use.

(3) Mix and stir the material 2 until there are no particles, add eggs and stir evenly.

(4) sieve that corn flour, adding the corn flour into the material of the method (3), and uniformly mixing.

(5) Add the material 5 into the material of the method (4) and mix evenly.

And (6) adde that material 6 into the material prepared by the method (5), and uniformly stir until there are no particles, thus forming dough.

(7) Pour the dough into the model of the method (2), and bake for about 30-40 minutes with upper fire180 C and lower fire180 C. ..

Dosage: 2 8-inch round baking molds.

To make the cake surface appear beautiful baking color, when the cake is baked until the surface feels dry and elastic, turn off the fire when the surface has no color, raise the baking tray (not needed in the domestic oven) close to the fire, heat it to 250℃ at the highest in the fire oven, and bake it for 5 minutes to make the surface brown, and then bake it.

Blueberry cream cheesecake

Bottom of the cake:

1 square cake

Stuffing:

1/3 cups of sugar

1/2 cups of cream

300g blueberry seeds

250 grams of cream cheese

2 teaspoons lemon juice

2 teaspoons of gelatine powder

How to do it:

(1) Put the cream cheese in a large bowl and beat it with a blender until it is smooth and soft.

(2) Add gelatin powder into lemon juice, stir evenly, put it in a small bowl, put the small bowl on hot water, heat the mixture in water by heating, keep stirring until gelatin powder is completely dissolved, add the solution into cheese, continue stirring, and then light cream.

Stir into the cheese and mix the two.

(3) Spread the mixed cream cheese on the surface of the cake, spread it flat, decorate the surface with blueberry seeds, and put it in the refrigerator for three hours until it is solidified.

It is solid.

Japanese lemon cheesecake

Materials:

Cream cheese 9 ounces

Chestnut powder 2 ounces

Tatar powder 1/2 oz

2 teaspoons lemon juice

Protein 5

6 egg yolks

5 ounces of sugar

Flour 1 oz

6 ounces of fresh milk

Cream 2 1/2 oz

Exercise:

1. Cook the cheese (you can add some fresh milk to help it dissolve quickly), then pour in the egg yolk and stir well.

2. Mix the remaining fresh milk with cream, slowly pour into the cheese yolk and mix well.

3. Sift the flour and chestnut powder together, slowly add the cheese yolk ingredients, and finally add lemon juice.

4. Add the protein into another powder and stir until it bubbles, then slowly add the sugar and continue stirring until the protein becomes hard.

5. Prepare a 7-inch basin, apply a little oil to the bottom of the basin (so that the cake can be baked easily ...), and enclose the basin with paper (the paper is also oiled). At the same time, the oven should be on for 15 minutes.

6. Pour all the mixture into a basin, put it in a preheated oven and bake for 40 to 50 minutes.

Lemon cheesecake

Material: (8 inches)

Cream cheese) 350 low-gluten flour 30g corn starch 40g milk (or yogurt) 40ml lemon juice 40ml salt 2g egg yolk 3 egg whites 3 fine sugars 40g (adding cheese) fine sugar 100g (adding egg whites).

Exercise:

1. Chop the cheese in a large bowl.

2. add water to the pot until it is warm, and then continue to heat it on low heat. Melt the cheese in water until it is soft (about 3 minutes) and beat it with an eggbeater until it has feathers.

3. Then take the bowl out of the water, add the egg yolk in three times and stir well.

4. Add the fine sugar in three times and beat well.

5. Add the sieved low-gluten flour and corn starch in three times and mix well.

6. Pour in lemon juice, salt and milk and mix well.

7. After the egg whites are beaten into fish's eyes, add fine sugar in three times to send them away.

8. Put the 1/3 protein into the cheese batter and stir evenly from bottom to top. Then put 1/3 egg white into the cheese batter and stir it from bottom to top. Finally, pour the mixed cheese batter into the remaining 1/3 protein and stir it from bottom to top. Don't draw circles during the whole mixing process. At this time, open the oven at the same time, set it to 160 degrees and start preheating the oven.

9. If the movable bottom baking mold is used, first wrap the bottom of the baking mold with tin foil to avoid water seepage (if it is not a movable bottom mold, this step is omitted). Pour the cake paste into the baking mold and tap it on the table to let bubbles come out.

10, then put the baking mold into the baking tray, and inject a proper amount of water into the baking tray. Put the baking tray in the oven 160 degree middle grill and bake without water for 60 minutes.

1 1. After baking, take out the baking mold, cool it and put the cake in the refrigerator.