This Japanese ice cheesecake has been on fire for a while and hasn't been tried, made once the other day to consume the cream cheese in the fridge, my goodness! It was so delicious! Later, I couldn't stop and did it again and again...
And each time to do two to enjoy, the following square is the amount of 6 inch chiffon model 1, I doubled to do two
Ingredients: (6 inch chiffon mold 1 piece)
Cheesecake blank:
Cream cheese 50g
3 eggs
Milk 70g
Corn oil 28g
Low gluten flour 65g
Caster sugar 45g
A few drops of lemon juice
Cheese spread:
Cream cheese 90 g
Sugar-free thick yogurt (I use leol) 60 g
Light cream 80 g
20 g powdered sugar
Appropriate amount of milk powder
method:
Cut small pieces with cream cheese and microwave for 10-15 seconds or soften in hot water
Stir with an egg whisk until smooth and free of particles
Add milk and stir smoothly
Add corn oil and stir well
Sift in low gluten flour
Stir in a Z-shaped shape until there is no dry powder
Add the egg yolks
Stir until smooth and smooth
Add a few drops of lemon juice to the egg whites and beat three times with 45 grams of caster sugar to a hard foaming state (lift the beaten egg head to pull out the upright sharp corners)
Pour one-third of the meringue into the egg yolk batter
Stir well
Pour back into the remaining meringue
Pour the mixed batter directly into the mold from a high place and shake out the bubbles
Bake in preheated oven at 140°C for 55 minutes
Bake and put the buckle upside down on the grill until it is completely cool before releasing the mold
When the cake is cooled, the cheese sauce is made, the softened cream cheese is whisked with an egg whisk until smooth, and the yogurt is added 2-3 times, each time it is thoroughly whipped and finally it is delicate and smooth
Add powdered sugar to light cream and beat until 6 dispenses (slightly solidified but flowable)
Mix the beaten light cream with the cheese yogurt sauce and whisk well
Place in a framed bag and set aside
The baked cake is cool and unmolded
Cut into 6 equal portions with a serrated knife and cut a piece of chiffon cake across the knife (be careful not to cut to the end)
Squeeze in the cheese sauce
Cheese sauce is also smeared on the cross-section
Pour the milk powder on a plate, glue a layer of milk powder to the surface of the cake, and then piece it together before cutting
Tips: After the cake is ready, it must be refrigerated for a few hours before eating, and the taste is better after refrigeration!