How to make Tiramisu-like light cheesecake with heavy cheese base

Cooking by yourself is indeed a very happy thing. Only people who can cook can feel this. Here is how to make a tiramisu-like light cheesecake with a heavy cheese base. You can make it yourself.

1.121 Take 20g butter out of the refrigerator and melt it in a way that is convenient for you and you like (you can use room temperature, water bath or microwave).

2.212 Use a slightly larger tin foil to wrap the entire periphery of the mold to prevent water from entering the cake when baking in a water bath.

3.12 First, wrap the loose bottom of the eight-inch round mold with tin foil. Place seal side down into the mold.

4.21 Take a pack of Oreo light sweet filling (130g, 12 pieces), put them into a fresh-keeping bag (it’s best to use two, as they are easy to break~) or directly put them into a biscuit bag, and crush them with all the tools and methods you can use~ (No need to take out the cream filling. Of course, if you are afraid it is too sweet, you can remove it. I just find it troublesome and I specifically chose light sweet ones, so I don’t care, huh.) Then put them into an 8-inch round mold, put on disposable gloves, add melted butter and mix well. The purpose is to make the biscuits stick together, so that they will not be loose and separated from the cake when baking, and it can also increase the flavor. (If there is not enough oil, you can add some colorless and odorless vegetable oil, salad oil, rapeseed oil, corn oil, etc.)

5. Use a flat spoon (spoon, tablespoon) to compact the biscuit base mixed with butter. (Actually, I think using my hands is faster...)

6. Pour 50g of milk into a small bowl, add a slice of original cheese and melt it over water. (This step can be omitted, but I had a slice of cheese left in the fridge, so I wanted to use it together to add more cheese flavor. It doesn’t matter if it doesn’t melt, you can just add it into a food processor and blend it evenly). Add a whole box of 140g cheese triangles, two boxes of 200g yogurt (homemade is better), 70g melted cheese milk, and 50g pure milk into a blender. (I use Junzhi’s method and blend the cheese directly in a food processor instead of melting it at room temperature. It’s much more convenient.) If you don’t have a food processor, you can use the juice function of a soymilk maker, or melt the cheese at room temperature and then mix all the dairy ingredients with a whisk.

7. Use the remaining oil in the small dish where the butter was melted to brush a layer of oil around the edge of the mold to facilitate demoulding~ (The picture was taken before putting in the biscuit base. It was found that if you brush the oil before putting in the biscuit base, the biscuit will stick to the mold wall and the finished product will not look good. So it is better to put the biscuit base in first, wipe off the remaining biscuit crumbs with a paper towel, and then apply oil.) Then put the biscuit and the mold into the refrigerator (the layer where vegetables, fruits and drinks are usually placed, the layer that is not frozen) for later use.

8. Weigh 60g of low-gluten flour and 30g of corn starch, sift and add to the egg yolk cheese paste. Use a rubber spatula to cut and stir, and flip from the bottom up. (You can also use a manual egg beater to flip at an angle like beating eggs.) In short, do not stir in circles to avoid the flour from forming gluten. Then put the egg yolk powder milk paste into the refrigerator to make it thick for later use.

9. Use an egg separator to separate the four eggs into egg white and egg yolk. Add the egg yolks to the cheese mixture one by one, stirring well after each addition.

10. Beat 4 egg whites with an electric whisk at low speed and add 3 ml of lemon juice or white vinegar to stabilize the egg whites and make them easier to beat. Add sugar three times. When the mixture has bubbles forming, add 20g of granulated sugar. Turn to medium speed and beat until the whisk drops in a straight line. Add the second 20g of granulated sugar. Continue beating until smooth and then add the remaining 20g of granulated sugar. Beat until nearly stiff peaks. Just lift the whisk and make it into a small upright angle. (You can refer to Junzhi’s light cheesecake or the round piggy chiffon cake video for a clearer understanding~)

11. After refrigeration, the egg yolk powder paste becomes thick and easy to mix with the egg white paste. First add one-third of egg whites to the egg yolk powder milk paste and stir evenly. Move quickly to avoid defoaming. Pour all the mixed batter into the egg white batter and continue to stir.

12. Take out the baked cake and let it cool before demoulding. Then spread mirror pectin, or jelly or QQ sugar melted with water, or yellow jam on the surface.

13. Pour the egg milk powder into an 8-inch round pan with Oreo biscuit base, shake it gently with both hands to mix it evenly and shake off the large bubbles. Add cold water to a baking tray or a stainless steel dish slightly larger than the mold, covering one-third of the round mold. Place in the bottom oven layer. Bake in a water bath at 150 degrees for 60 minutes. (Because I use a small Midea oven at home, which is not professional and has abnormal firepower. I dare not use the 170 degrees or 230 degrees of other recipes to bake, it will burn and there will be a pudding layer.) Please change the temperature and time according to the power mode of your own oven. Add more cold water to the baking pan halfway through the 30 minutes to prevent the top from cracking. Tap the surface with your hands, and it can be taken out of the oven if there is no flow.

14. Flip the egg and milk powder paste~

15. Sift in unsweetened cocoa powder (the amount is optional). Melt Hershey's dark chocolate in water, add chocolate sauce to a plastic bag or piping bag or piping pen and write on it as needed~~~ (I accidentally dropped a small drop of water into the melting chocolate, and it became all sandy... It was hard to write...)

16. I don’t have time to buy a powdered sugar sifter from Taobao. I cut out a double heart out of cardboard. It's crude but very useful, haha.

17. After decorating, put it in the refrigerator for more than 4 hours for better flavor. (I left it overnight and started cutting it the next afternoon.)

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can do it. Don’t just watch this tiramisu-like light cheesecake with a heavy cheese base. Take action and satisfy your appetite.