Coffee and cocoa Cheesecake(ka fei ke ke nai lao dan gao )

Coffee and cocoa Cheesecake

Introduction:

"Coffee and cocoa cheesecake is similar to tiramisu in method and material, and it tastes the same. I seldom make such desserts, and I always feel sweet and greasy, but my son likes it very much. My sister often makes desserts like frozen cheese, so I rub a few pieces for him to eat... On this National Day, I made a modified tiramisu, using the bitterness of black coffee to reduce milk It's greasy, cold and greasy. It's really delicious. My father and son eat two large pieces of cake, and the more they eat, the more they eat. I think the cake is simple in appearance, stable in color (it's very suitable for taking pictures in front of men), and there's no fancy decoration. I only win by taste. "

Production steps:

Step 1: preparation materials: the cake should be prepared in advance, coffee powder and fish glue powder should be evenly mixed with small amount of water, eggs and 30 grams of sugar should be put together, and the other 30 grams of sugar and cream should be put together

Step 2: mix muscapone cheese with lemon juice until fluffy and ready to use

Step 3: beat the egg yolk and sugar evenly, heat some water on the stove, add the fish glue powder into the egg yolk liquid, steam it with the egg beater, and beat it evenly

Step 4: beat the whipped cream with sugar to 60% with an egg beater

Step 5: add yolk fish glue powder, mix well

Step 6: add muscapone cheese and beat well

Step 7: coffee powder liquid and cocoa powder

Step 8: mix and beat all cake materials evenly

Step 9: take an 8-inch movable bottom mold, spread some butter, and put a piece of cake

Step 10: pour in the cheese ingredients

Step 11: put another slice of cake

Step 12: pour the rest of the cheese material into it, smooth it, and refrigerate for more than 8 hours

Step 13: put all the mirror materials in a small pot, boil over low heat, turn off the heat, and let the coffee liquid dry to room temperature

Step 14: pour the coffee liquid on the cake, then put the ice in the refrigerator until the coffee liquid solidifies to form a mirror, take it out, and blow it slightly along the cake pan with an electric hair dryer

Step 15: cake demoulding and cutting

Step 16: use a planer to scrape some white chocolate on the cake, then you can eat it

Materials required:

Cake: 2 pieces

Mascarpone: 200g

Whipped cream: 200g

Egg yolk: 2

Sugar: 60g

Lemon juice: 5g

Black coffee powder: 15g

Cocoa powder: 20g

Fish glue powder: 10g

Water: 50g

Butter: Xiao Xu

White chocolate: moderate

Note: I use Qifeng cake slice, one thick (lower layer) and one thin (upper layer). It doesn't cut very well, but it matches the taste of cheese very well. I can use finger cake or sponge cake instead

Production difficulty: ordinary

Process: mixing

Production time: one day

Taste: Original

Chinese PinYin : Ka Fei Ke Ke Nai Lao Dan Gao