How to make a good cake with coffee and cheese?

materials?

cream cheese 3g

whipped cream 1g

fine sugar 85g

unsalted butter (for cake embryo) 3g

unsalted butter (for cake bottom) 15g

2 whole eggs

1 yolk

1 vanilla pod/ 6

digestive biscuits 6g

instant coffee 5g

chocolate sauce 1g

corn starch 1g

vanilla coffee double cheese cake?

put digestive biscuits into a fresh-keeping bag and crush it with a rolling pin. After 15 grams of butter is melted in a microwave oven at high heat for 3 seconds, it is poured into the biscuits and shaken evenly. Then it is spread on the bottom of paper cups and compacted with a spoon.

press the cream cheese with your fingers to confirm whether it is hard or soft: you can easily press the marks with your fingers. Pour into a basin, crush with a rubber scraper, and chop.

cut the vanilla pods longitudinally and take out the vanilla seeds.

vanilla seeds and sugar are poured into the cream cheese. Press the cream cheese with a rubber spatula. The water in the sugar will slowly seep out, making the cheese softer. Until there are no cheese particles. Make a big circle with a blender and mix evenly, and hold it in the middle of the blender.

add butter. First, press it with a rubber scraper until there are no particles, and then stir it evenly with a blender.

pour in sour cream (I use light cream). First, press it with a rubber scraper until there are no particles, and then stir it with a blender until it is smooth.

pour in the beaten whole egg and yolk liquid. Pour in three times. Stir once until uniform, and then add the next time. Until the batter is in a flowing state. (Now you can preheat the oven, 18, 4 minutes)

Pour in corn starch and stir well.

take 1/3 of the batter and pour it into another basin.

pour charcoal-roasted instant coffee into a small pot, then pour in chocolate sauce and stir until the coffee powder or granules are completely melted. So the coffee-flavored cheesecake paste is ready.

take half of the original cheese milk paste and pour it into the paper cup mold, then pour the coffee-flavored milk paste, and finally pour the remaining original milk paste on top of the coffee-flavored milk paste.

Knock the mold on the table a few times to shake out the bubbles in the cake paste, and use the sharp end of a toothpick or chopsticks to draw on the cake paste a few times, and the shape will come out. Then pour hot water into the baking tray, put it into the mold and send it into the oven. After baking for 2 minutes, turn the mold 18 and continue baking.

it's 4 minutes. don't take the cake out of the oven. let it stay in the oven for another 4 minutes-1 hour. In order to use the residual temperature to better color. In addition, the cake made in this way is not easy to collapse and shrink. After taking out the cake to cool, put it in the refrigerator to cool, usually for one night, and it tastes better the next day.