Sat. Feb 4th, 2023

I made a baked cheesecake by squeezing the cream cheese dough into a quilt shape. I think it’s good to eat with family because it’s baked in a big pan and the pattern is visible and the amount is generous. The amount of cheese that goes into the cheese dough on top is not small, so I can feel the taste and flavor of cheese and it is delicious. I think the shape of the cake will come out a little differently depending on the size and spacing of the pods that squeeze the cream cheese dough. Immediately after taking it out of the oven, the cake is puffy and the pattern is not clear, but as it cools, it sinks slightly and the pattern gradually becomes clearer.

– Mold size : 37.5cm x 25.4cm

[ Ingredients]

320g Cream cheese

40g Sugar

1 Egg

2g Vanilla extract

27g Cornstarch

4 Whole eggs

230g Sugar

2g Vanilla extract

150g Vegetable oil

120g Milk

14g Baking powder

Lemon zest

360g All-purpose flour

[ Recipe]

1. Dissolve the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.

2. Add cornstarch, mix well without lumps, put in a piping bag and put in the refrigerator.

3. Add sugar, salt, and vanilla extract to eggs and whip with a whipper until dense bubbles form.

4. Add vegetable oil and milk, mix, add lemon zest, baking powder, and mix.

5. Sift the flour, mix with a spatula, and mix evenly with a whipper.

6. Pour into an oven pan, flatten and squeeze the cream cheese dough into a lattice shape.

7. Bake in a 175 degree oven for 25 minutes (preheat 195 degrees).

By Admin

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