Sihai network

Review of sweet food cake Orio heavy cheese cake

Almost no one does not like cheese cake, eat light cheese, everyone will say: Well, how so light and warm ah. When eating heavy cheese, everyone will say: Well, I'm in a good mood after eating.

And Orio is always a magical existence, and desserts are always matched in this way, this Orio heavy cheese is such a wonderful and satisfying feeling. What are the cheeses for desserts? Let's find out first.

1、 Cream Cheesecake

Cream cheese is a kind of cheese, not cream.

Cream cheese is very suitable for making cheesecake. Many brands offer excellent cream cheese for baking lovers. However, the shelf life of cream cheese is very short, and it is easy to deteriorate after opening, so you should eat it as soon as possible. Most supermarkets sell cream cheese, which is a popular dairy product.

Almost everyone has tried baking fresh cheese cake and Japanese light cheese cake is used in cream cheese. This is the cheese used in today's cheese.

2、 Essential for mozzarella cheese pizza

Mozzarella is the cheese of choice for making pizza, which is a kind of cheese that can be used to make silk. It is generally used in Western pizzas. It can also be used to make baked rice, baked mashed potatoes and so on. It can't be used to make desserts.

3、 Best choice for mascarpontilamisu ice cream

It's not, strictly speaking, cheese - it's not fermented by bacteria, it's not made by chymoderma. It should be classified as condensed cream rather than cheese, because it is not traditional cheese, so it has a short shelf life and is difficult to preserve, so the market price is relatively high. Many people use cream cheese and lemon juice instead of mascarpone, but they are different in essence because the taste of the finished products will be very different.

Orio heavy Cheese Cake Ingredients

Cream cheese 260g

50g fine granulated sugar

3 egg yolks

Corn starch 18g

Light cream 30g

Oreo biscuit (or digested biscuit) 90g

Butter 30g

1. Remove the sandwich of Oreo biscuits and crush them with a cooking machine. Melt the butter in water and pour into the biscuits. After mixing, pour into the mold and compact them. Refrigerate for 30 minutes

2. Soften the cream cheese at room temperature in advance, add fine sugar and beat it smooth with electric beater at medium speed

3. Add egg yolk in several times and beat evenly with electric beater

4. Add light cream, stir well, sift in corn starch, stir well

5. Pour into the mold, put Oriole on the surface, bake in the preheated oven at 120 ℃ for about 60 minutes, turn off the heat and simmer for 20 minutes.

After the cheese cake is cooled, put it in the refrigerator for more than 2 hours, and then take off the die-cutting strip.