Sometimes I want to eat cream cake, I don't want to make a beautiful flowered paper directly from a simple shape, I've used sweet coconut to bake it into a golden yellow, just this golden yellow color is already a beautiful cake, just lightly apply a layer of cream, then sprinkle this tarred coconut with a plate of cheese cake, thick cheese flavored with sour dessert with seeds, plus this slightly crispy golden flavor that cannot be rejected... no, this simple, charming cake is finished if you don't like it, or you can make a little decoration on the surface, more beautiful

WHAT YOU NEED

Ingredients

100 grams of cheese
50 grams of cream
Three eggs
15 grams of low-fat flour
10 grams of cornstarch
Fine sugar in moderation
Drops of lemon juice
"150 grams of animal fat"
Sweet coconut silk in moderation
30 grams of unsalted butter
Cover dishes / raspberry jam in moderation

How TO MADE Cinnamon cheese cake

Steps 1 to 4

1. Remove the cheese from room temperature softening, add light cream, insulate, heat and stir until the cheese is completely softened to a particle-free state

2. Added melted butter mixture

3. Add the egg yolk and mix evenly (the eggs can be added whole or broken into egg yolk and added again, no difference)

4. The flour and cornstarch are thoroughly mixed.

Steps 5 to 8

5. It's a thick and delicate cheesecake.

6. Add a few drops of lemon juice to the protein, add fine sugar three times, stir until moist foam with an electric egg breaker

7. Take 1/3 of the protein paste and add it to the cheese paste and flip it evenly down with a rubber scraper (be careful not to make circles to avoid foaming)

8. Pour the other 2/3 into the cheese paste and turn it up and down evenly (if there are many bubbles during the stirring, the protein has evaporated)

Steps 9 to 12

9. The cheesecake paste is ready (at this point the cheesecake paste is thick and there are no excess bubbles)

10. Pour the cake paste into the mold, lightly shake the bubbles down, put it on the middle grill, put it under the grill in a baking tray, pour 2CM clean water (because each water bath always soaks the bottom of the cake, so this time use the up-down water bath method baking, if you put the mold directly into the baking tray filled with water, pay attention to wrap the outer layer of the mold with solid tin foil, otherwise the water will soak the bottom of the cake)

11. Cover the cake with a tin foil to prevent it from turning too dark and cracking, preheat at 150 degrees and bake for about 60 minutes

12. If you don't have a cake cutter at home and you're worried that the cake won't be cut evenly, you can use a toothpick to make a mark at a small distance along the side of the cake, and use a cake knife to cut along the toothpick position.

Steps 13 to 16

13. Chilled cream is poured into a clean container, added to a suitable amount of fine sugar, and sent to a flowery state.

14. Take a flat pan and pour it into the coconut and the coconut silk, heat it slowly on a small fire, gently turn the pan so that it is evenly heated, slowly the coconut silk and the coconut silk will turn golden yellow, then it is good (note that the fire must not be large, and the pan must be turned constantly while baking, this step can be done before the cream is applied)

15. Apply cream to a slice of cake and flatten it.

16. On another slice of cake, apply the topping jam (the jam can be applied a lot, the sweet and sour flavor and the thick cheese taste just right)

Steps 17 to 20

17. The cake slices are stacked on top of each other with cream and jam, and then the cream is applied to the surface (since it is not coated on the surface, it is enough to smooth the surface slightly).

18. Finally, the baked golden coconut is evenly spread over the cream cake, and the beautiful and charming cake is finished.