Our whole family loves to bake bread, and we used to make caramel pudding cakes that were enjoyed three times, but we changed the pudding to bread, and here, maybe a lot of people think that pudding is bread, but according to my research, there is a difference between the two in taste and material, the pudding is smooth, the bread is soft and delicate, we prefer the latter, hoping to understand correctly, hoping to be corrected...

WHAT YOU NEED

Ingredients

600 grams of cream cheese
250 grams of Mascarpone cheese
Five large eggs
2 tablespoons of wheat flour
Fine sugar 220 grams
1 tablespoon of herbs
200 grams of homemade herb crackers and digestive cakes and rice cakes
6 tablespoons of melted butter
2 tablespoons of refined sugar (you can add or subtract as you like)
Red sugar/fine sugar in moderation (for baking)

How TO MADE French caramel roasted brie cheese cake

Steps 1 to 4

1. The biscuits used at the bottom of the cake are crushed with a chopstick, the particles are as uniform as possible, it is not recommended to use a blender to crush, the finished product is too powdery and not very tasty; this step is the most painful, patient!

2. Add melted butter and fine sugar to the crumbs, mix evenly, and pour into the live bottom mold, lay flat, press flat, if necessary, press the crumbs out of the 4-5 cm high edge of the crumbs, the edges do not need to be very neat, almost enough;

3. Preheat the oven to 180 degrees, put the live base of the baked dough into the baking for 9-12 minutes, the color of the baked dough is slightly darker; the baked dough base will rise slightly, use the doughnut stick to adjust the cooling reserve.

4. Now start processing the cheese dough part, mix the two cheeses into the stirring bowl, stir until smooth and without particles, mix the powder evenly in the sieve, then add sugar and vanilla extract in turn until completely mixed;

Steps 5 to 8

5. Add the eggs one by one, adding one egg at a time, adding the next one at a time, mixing evenly, without excessive flavoring;

6. The cheese paste is poured into a cooled mould with a cake base, and the paste is thinner in this way without the need to smooth the surface;

7. Preheat the oven at 150 degrees, bake for 55 to 65 minutes, until the middle shakes like a chicken, take it off the shelf, cool it, wrap it together with a preservative film, let the ice cream cool for more than 8 hours; this step forgot to take a picture

8. Remove the cheesecake from the refrigerator, sprinkle it with butter sugar (white sugar can also be used) not too thinly, use a spray gun to burn the sugar; finish removing the mold.

9. It's like a two-inch mold...

Handy cooking tips

　　The cake mould uses an 8-inch living bottom mould, the bottom mould is not covered with paper, it does not need to be painted, the bottom of the cake can be surrounded or not surrounded, if not surrounded, reduce the weight of about 1/3 or half of the material of the bottom of the cake, the thick bottom and the thin bottom are determined by their own preferences.Personal suggestion: Put the piece in the freezer for half an hour before cutting, then soak the knife in hot water, so that it cuts perfectly.