Coffee Cheesecake(ka fei zhi shi dan gao )

Coffee Cheesecake

Introduction:

Production steps:

Step 1: soften the cream cheese at room temperature until smooth and free of particles;

Step 2: add sugar and mix well;

Step 3: add strong coffee and mix well. Preheat the oven at 180 degrees and preheat it for 10 minutes;

Step 4: add an egg and mix well;

Step 5: add yogurt and mix well;

Step 6: add coffee and liqueur, mix well, and the final cheesecake paste is ready!

Step 7: Sanneng 6-inch movable mold, wrapped with tin foil to prevent water leakage at the bottom, pour the cheese cake paste into the baking tray, and then pour cold water into the baking tray, the water is about 1 cm high;

Step 8: put out the oven to cool immediately after baking;

Step 9: melt the vanilla sauce, pour it on the cheesecake, and then scrape some chocolate chips to decorate. Put it in the refrigerator and refrigerate for a while, then you can eat it!

Materials required:

Cream cheese: 250G / g

Fine granulated sugar: 50g

Espresso: 30g

Egg: 1

Original yogurt: 60g

Coffee liqueur: half spoon

Vanilla sauce: 100g

Dark chocolate: a little

Note: the original side of the espresso I am now grinding the coffee, coffee liqueur I am according to the tuotuoma method with brandy mixed with espresso instead of sour cream I use the original sour cream instead.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Ka Fei Zhi Shi Dan Gao