- Anonymous
– 155g Egg – 90g Sugar – 10g Honey – 2g Vanilla extract – 20g Unsalted butter – 30g Milk – 40g Cream cheese – 90g Cake flour – 160g Cream cheese – 40g Sugar
– 2g Vanilla extract – 1 Egg – 30g Whipping cream – 5g Cake flour – 3g Gelatin sheet – 150g Cold Mascarpone cheese – 30g Sugar – 2g Vanilla extract – 150g Whipped cream (whipped up 60%)
Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
1
Put a little of the dough in a bowl of melted unsalted butter, milk, and cream cheese (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35 minutes.
2
Cut the top and bottom of the cooled sheet and cut 1 sheet to be used under the cake. Soften the cream cheese, add sugar and mix. Add eggs and vanilla extract and mix.
3
Add fresh cream and mix. Sift the soft flour and mix. Lay 1 sliced cake sheet on the bottom of the 15cm mold, filter the cheesecake dough through a sieve, bake in an oven preheated to 150 degrees for 25 minutes, and then cool at room temperature and then cool in the refrigerator.
4
Soak the gelatin in cold water for about 10 minutes. Gently loosen the cold mascarpone cheese, add sugar and vanilla extract and mix.
5
Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it, put it in (9) and microwave it for about 20 seconds and mix.
6
Add (10) to 60% whipped cream and mix, add a little cream and pour over the cooled cheesecake, flatten and harden in the refrigerator for 2 hours.
7
Trim the edges of the remaining cake sheets and cut them into small cubes. Remove the cake frame, apply the remaining cream on the entire surface, and attach the sponge cake sheet cut into small pieces.
8