Make Soft And Spongy Cheesecake | Measure Paper Cups For Oil Free Fryers

It looked delicious and seemed simple, so I made my own recipe. This is a soft cheese cake that I researched and modified. It seems a bit complicated and is my most difficult recipe, but… It’s easy once you go through the recipe process arranged below! The texture and taste is so delicious that you won’t regret making it. Especially if eaten with coffee, it is extremely fragrant and delicious. Let harden for at least 4 hours. If the room temperature is too high, pay attention to the temperature when doing it. Ice cream is easy to split or melt

♥ Ingredient

1 egg

3 spoons of sugar

3 tablespoons tapioca flour 30g

1/3 teaspoon salt 1g

1 cup whipped cream or whipped cream 200g

2 tablespoons sugar 20g

200g cream cheese

2 tablespoons sugar 20g

3 leaves of gelatine 6g

♥ Tips

Leave eggs at room temperature for 1 hour before using

Use at least 50g egg size for egg size.

Soft flour can be replaced with gravity flour

Plated gelatin can be substituted for powdered gelatin

Gelatin plating can be purchased at major supermarkets or on the Internet.

Refrigerate 4-5 days

Store frozen for 1-2 weeks

♥ Recipe

1. Apply butter or cooking oil first to the mold and line the bottom with parchment paper

2. Beat eggs and sugar on high speed for about 2 minutes

3. When the foam becomes white and foamy, drop the powder in and check the condition.

4. Clear bubbles slowly and slowly for about 30 seconds

5. Sift flour into 4 and mix gently until smooth

6. Put the dough into the prepared mold and beat the mold to flatten the dough.

7. Oven 180 degrees 15 minutes. Air fryer 160 degrees 15-17 minutes

8. Take out the baked cake mold immediately and let it cool.

9. Once the cake has cooled, mark it with a toothpick and divide it in half

10. Add the sugar and beat the whipped cream on high speed until peaks form

11. Loosen cream cheese and mix fresh cream into 3 parts.

12. Soak gelatin in cold water for 10 minutes, drain

13. Melt gelatin in microwave for 20 seconds

14. Put some fresh cream in the melted gelatin mixture, mix well and let cool

15. Add 1 more cream to 14 and mix quickly

16. Add warm gelatin to the ice cream and mix quickly

17. Put the diluted ice cream in the refrigerator for a while to cool down.

18. Place the long cut vinyl sheet on the frame and arrange it in sheet-cream-plate order

19. After sealing, put in the refrigerator for more than 4 hours to harden

20. Cut off the bump and finish with powdered sugar. Eat well