Zebra cheese cake-You Are Foodie

By Darren
26

Zebra cheese cake

[zebra cheese cake] consumption of 6-inch round moldIt is said that this cake has gone crazy abroad,My appearance is a little low, and the surface lines are a little rough,To sum up, there should be too much dough for each spoonful,But the cut is still beautiful,It doesn't affect the taste,It is suggested that you should ladle less batter for each spoonful,The surface texture of the baked cake will look better.This is a heavy cheese cake,Solid taste and high calorieIf you don't like this taste and are afraid of growing meat, don't try it,So as not to waste raw materials.The recipe should be the original foreigner,The cheese paste is a little thick,I diluted it with some cream,Or cheese,Try another brand of cheese next time.

Main Ingredients

Auxiliary Ingredients

Cocoa powder 5g
Whole egg 2
corn starch 5g
Cream cheese 500g (softened at room temperature)

When making the cake bottom, be sure to compact it, otherwise it will be easily broken when cutting after baking.Eggs are best served at room temperature.

Step 1 . Break the biscuits into small pieces, put them into the cooking machine to break them (or roll them with a rolling pin), and add salt free butter that melts in water.

Step 2 . Stir to make it mixed evenly.

Step 3 . Put the mixed biscuits into the movable bottom mold, compact them with your hand or a rolling pin, and put them into the refrigerator for 2 hours.

Step 4 . Put the cream cheese into a container and beat it with an egg beater at a low speed with warm water to make it fine and granular.

Step 5 . Add the eggs several times and beat them evenly at low speed.

Step 6 . Pour in cornstarch.

Step 7 . Stir to make it mixed evenly.

Step 8 . Divide the mixed cheese paste evenly into 2 parts.

Step 9 . Sift one portion into cocoa powder and mix well.

Step 10 . Take out the frozen cake bottom, and first pour a small spoon of original cheese paste.

Step 11 . Then pour the cocoa cheese paste, then the original flavor, then cocoa, and so on, until both parts of the cheese paste are poured into the mold.

Step 12 . Gently shake the mold to make the cheese paste smooth, and then it can be baked. The oven is preheated in advance, with the upper and lower tubes at 180 degrees, the middle layer, for 15 minutes, and then turned to the upper and lower fire at 150 degrees, and continued to bake for 40 minutes. Put it out of the oven after flameout, put it at room temperature, and refrigerate it in the refrigerator for more than 6 hours. It tastes best.

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