Doubleberry cheesecake

Overview

It had been raining for half a month and the weather finally cleared up. To be honest, when it gets cold, I just want to eat hot pot, so I don’t do much baking. Why don’t I seize the opportunity to bake my favorite cheesecake as soon as the sun comes out? I happened to buy raspberries and strawberries. I put some raspberry dices in the cake body and decorated it with strawberries. It looked extra delicious when I ate it.

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• corn starch
• cream cheese
• egg
• raspberry
• strawberry
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Heat cheese and milk over water until cheese melts

   

3. 3 Add butter and stir until melted, then remove from hot water and stir with a whisk until smooth and smooth

   

4. 4 Separate the egg yolks and egg whites, add the egg yolks one by one into the cheese paste and mix evenly

   

5. 5 Mix well until four egg yolks are added

   

6. 6 Sift the flour and cornstarch and add

   

7. 7 Use a spatula to cut and mix until smooth and even

   

8. 8 Add egg whites in three portions and beat with sugar until wet peaks

   

9. 9 Take half of the egg white bubbles and mix them with the egg yolk cheese paste evenly

   

10. 10 Then pour the mixed batter into the egg white basin

    

11. 11 Continue to mix evenly into a fine and smooth cake batter

    

12. 12 Pour the cake batter into the mold and add the raspberries (a 6-inch round mold and a cheese mold)

    

13. 13 Preheat the oven to 180 degrees in advance, preheat the baking tray with water, then place the cake mold on the baking tray, adjust the temperature to 150 degrees and bake for one hour

    

14. 14 After baking, let cool, unmold, refrigerate for 4 hours, then squeeze a little cream and decorate with strawberries.