Small and refreshing Patchouli Cheesecake
Overview
It’s time for the fragrant scent of rugosa again! Patchouli cheesecake is slightly sweet in your mouth and has a green aroma in your nose. Instantly, the fragrance lingers on your lips and teeth, and you feel calm and relaxed!
Tags
Ingredients
Steps
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Wash and dry the patchouli leaves, add a little cold boiled water and use a food processor to blend into patchouli juice.
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Raw material picture.
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Add the cream cheese and patchouli juice to a food processor, beat into a fine cheese paste, and pour into a large bowl.
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Add 4 egg yolks one at a time and beat with an electric egg beater at low speed into a uniform cheese egg batter.
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Pour in the sifted low-gluten flour and mix evenly. Cover with plastic wrap and refrigerate the cake batter until thickened.
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Add a few drops of white vinegar to 4 egg whites, add 70g of white sugar in three batches, and beat until almost hard foam, but do not beat until hard foam.
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Dip 1/3 of the protein paste into the cheese paste and mix evenly. At this time, you can place the baking sheet on the bottom floor of the oven, pour 2/3 of the hot water, and preheat the oven to 150 degrees.
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Pour the mixed batter into 2/3 of the egg white batter and mix evenly.
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Pour the cake batter into the mold, shake the mold a few times to knock out the small bubbles in the batter, and then place it in the preheated oven.
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Water bath method, 150 degrees, upper and lower heat, bake for about 80 minutes. Place a baking pan on the bottom floor of the oven and fill 2/3 of the baking pan with hot water. Place the mold on the baking grid and place it on the second-to-last level of the oven.
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After baking, do not rush to take it out. Place it in the oven until it is warm and take it out. After it is completely cool, put it in the refrigerator overnight.
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Finished product picture.
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Finished product picture.
