Peach Cheese Cake
Introduction:
"This recipe is adapted from Jun Zhi's Black Forest cheesecake. Since canned black cherries can be used to make cheesecake, peaches in sugar water can also be made. But you use dark chocolate with black cherries, I use yogurt with peaches. The bottom of the cake is not a digested bottom, but a sponge cake
Production steps:
Step 1: prepare materials
Step 2: the sponge cake is laid on the bottom of the mold
Step 3: pour the cream cheese into the bowl and beat with the egg beater until smooth
Step 4: add the eggs in turn and beat
Step 5: hit smooth
Step 6: add sugar water, brandy and vanilla powder,
Step 7: beat evenly
Step 8: add milk and yogurt
Step 9: stir evenly
Step 10: pour 1 / 3 cheese paste into the bottom of the cake
Step 11: put on the peach
Step 12: pour in the remaining cheese paste
Step 13: put in a hot water pan, put in a 160 degree oven, middle layer, bake for about 2 hours
Step 14: the surface is golden, and it's out of the oven
Step 15: cool and refrigerate for more than 4 hours
Step 16: remove
Step 17: demoulding
Materials required:
Cream cheese: 250g
Eggs: 2
Peach meat in syrup: 20 yuan
Peach syrup: 3 tablespoons
Homemade brandy: 1 tablespoon
Sweet yogurt: 50g
Milk: 25g
Vanilla powder: 1 / 2 tsp
Sponge cake bottom: appropriate amount
Note: cream cheese softened at room temperature will be easier to beat to smooth, you can also heat the hot water in the baking tray, the height is less than 1 / 2 of the height of the cake paste, a layer of baking paper around the mold will be better demoulding
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Tao Zi Zhi Shi Dan Gao
Peach Cheese Cake
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