Rose cheesecake

Overview

Based on the recipe of cheese cream sauce in Ogasawara's pineapple cheese cake, the shape and filling have been changed. The filling changes from pineapple chunks to cranberry jam, and the base is sponge cake without glaze. Sponge cake: 2 whole eggs, 12 grams of honey, 30 grams of fine sugar, 60 grams of cake flour, 22 grams of powdered sugar, 22 grams of almond flour, 20 grams of unsalted fermented butter. Cranberry jam: 200 grams of dried cranberries, 30 grams of fine sugar, 40 grams of water. Cheese cream sauce: 50g cream cheese, 15g caster sugar, 1g salt, 45g fresh cream, 100g cranberry jam filling.

Tags

• baking
• afternoon tea
• students
• almond flour
• cake flour
• cocoa powder
• cream cheese
• dried cranberries
• fresh cream
• honey
• unsalted fermented butter
• whole eggs
• dark chocolate
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Weigh out various ingredients

   

2. 2 Apply a little softened or melted butter inside the Baulmeck mold to make it easier to release the mold

   

3. 3 To make cranberry jam: wash dry cranberries and put them in a pot with caster sugar and a little water

   

4. 4 Simmer over low heat until thickened, let cool and set aside

   

5. 5 Make cranberry cheese cream sauce: Mix fine sugar and salt, add softened cheese, mix well, add refrigerated whipping cream, and whip until peaked

   

6. 6 Squeeze the cheese cream sauce into the bottom of the flower-shaped mold, squeeze a little jam in the middle, fill it with cheese cream sauce, smooth the surface, and freeze it in the refrigerator

   

7. 7 Make sponge cake: Preheat ACA's ATO-E38AC electric oven, select the upper and lower fire modes, and start preheating at 170 degrees

   

8. 8 Heat 2 whole eggs, honey, and granulated sugar over low heat over water to about 40 degrees

   

9. 9 Use a whisk to beat the batter until it forms a ribbon when dripping

   

10. 10 Sift the low-gluten flour, powdered sugar, almond powder and cocoa powder and mix well. Add to the previous step in batches and mix well

    

11. 11 Melt the unsalted fermented butter and mix well with the previous step

    

12. 12 Extruded into Bauermeck mold

    

13. 13 Place in the middle rack of the ACA oven, heat up and down to 170 degrees, and bake for about 10 minutes

    

14. 14 After baking, take it out and let it cool. Hold the cake body with your hands and rotate it slightly to remove it from the mold

    

15. 15 Squeeze the cranberry jam into the depression in the center of the Baulmeck mold

    

16. 16 Place the frozen rose cheese in the refrigerator, take it out of the mold, place it on the cake base, and line it with a little melted chocolate