<h1 class="pgc-h-arrow-right" > original recipe </h1>
Zebra Cheesecake
1
Zebra Cheesecake
(Zebra Cheesecake)
Biscuits (crushed): 125 g
Unsalted butter (melted): 50 g
Cream cheese (softened at room temperature): 1000 g
Corn starch: 10 g
Caster sugar: 120 g
Whole eggs: 4 pcs
Vanilla extract: 3 g
Cocoa powder: 10 g
Preparation Method: (Conventional Puffs)
[1] Biscuits are broken with a homogenizer (or rolling pin) into uniform small particles.
[2] Mix the melted butter with the cracked biscuits, spread into an 8-inch pizza dish (if there is an 8-inch non-stick circle mold is best), press the cracked biscuits on the bottom and around the pizza plate (the pressure is relatively firm and better, otherwise it is easy to crush when cutting after baking), refrigerate for 2 hours +.
[3] Room temperature soften cream cheese, caster sugar, vanilla extract, mix and whisk until the caster sugar melts, add eggs and stir until the eggs are completely blended into the cheese, add corn starch, continue to mix well until fully integrated.
[4] Divide the cheese mixture evenly into two parts, each in stainless steel pots, one of which is in the pot, sift in the cocoa powder, and stir until completely uniform, smooth and delicate.
[5] The most important step to start: in the center of the refrigerated biscuit mold, put a spoonful of step 3 vanilla cheese paste, and then continue to pour a spoonful of step 4 cocoa cheese paste on it, and so on, until the two cheeses are poured (at this time, the complete zebra pattern will naturally appear, very beautiful).
Baking parameters:
Temperature: 180°C/180°C
Duration: 15 minutes
Then cool down to 150°C/150°C and continue baking for 40 minutes
remark:
After baking, the room temperature is dried on the net and cooled to room temperature, refrigerated for at least 4 hours (if time permits, it is best to refrigerate overnight) after eating the best taste!
German cheesecake tutorial super detailed
The German name of the German cheesecake is "KASEKUCHEN", with sour cream and raisins soaked in lemon rum, slightly sweet and sour with a faint lemon aroma, not too strong milk flavor, for a healthy concept, simple and delicious German cheesecake.
Preparation: Make a "pie bottom" one day in advance, prepare 2 8-inch live bottom baking molds, and heat the oven to 190°C/190°C 30 minutes in advance
Recipe for Pai Pi Bottom:
Low gluten flour ———— 200 g
Caster sugar ———— 50 g
Anjia unsalted butter ———— 100 g (refrigerated, diced)
Egg yolks ———— 40 g (amount of 2 egg yolks)
"Pai Pi Di" Production:
Butter is whisked with caster sugar until the butter softens and the sugar is basically free of particles.
Add the egg yolks in parts and mix well.
Add the sifted low gluten flour and stir well.
Refrigerate for 2 hours (or after freezing overnight and softening slightly) before use.
Roll out the pie skin into a thin sheet with a thickness of 4 cm and the diameter of the mold, make a fork or puncher appropriately perforated and lay it in an 8-inch circular baking mold, then cut a thin sheet that is consistent with the height of the mold, and place it around the inner wall of the mold. Refrigerate and set aside.
Ingredient list for "German Cheesecake":
Cream cheese ———— 250 g
Country cheese ———— 250 g
Caster sugar ———— 100 g
3 eggs ———— (approx. 165 g)
Lemon flakes ———— 1 amount
Vanilla extract ———— 3 g
Low gluten flour ———— 50 g
Sour cream ———— 160 ml
Raisins ———— 120 g
How to make German Cheesecake:
Mix cream cheese, country cheese and caster sugar and beat well.
Add the egg, lemon zest, vanilla flavor and stir well.
Stir in the flour, sour cream and raisins.
Pour the slurry into a mold that has been laid out with a "pie bottom", heat up at 190 °C / down heat at 190 °C, bake for 60 minutes, until the surface is beautiful golden brown.
Serve hot or refrigerate.
After reading the recipe, look at the picture and find some inspiration
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