Colorful powder cheesecake: whipped cream, coconut milk, colorful powder, eggs, fine sugar, corn starch. 1. Soften the cream cheese, add sugar and beat until smooth; 2. Add the eggs in several times, and fully beat them evenly every time; 3. Colorful powder +50 whipped cream +60g coconut milk and mix well; 4. Add the remaining whipped cream into the cheese paste and stir well; 5. Half of the cheese paste is added with colored liquid, and half of the corn starch is sieved and evenly stirred; 6. Half of the cheese paste is sieved with the remaining corn starch and stirred evenly; 7.
Taro light cheesecake: 1. Put taro and purple potato into Galanz steaming oven and steam for 30 minutes. 2. After steaming, add milk, powdered sugar and condensed milk and stir until smooth. 3. Put 300g into the bottom of the mold and smooth it. 4. Stir and melt the milk butter insulation water under the cream cheese. 5. Add 3 egg yolks, low-gluten flour and purple potato powder and mix well. 6. Stir the egg yolk paste evenly. 8. Pour the cheese paste into the mold where the taro paste is placed. 9. Steam in the oven 140 degrees for 60 minutes (water bath method can be used in ordinary ovens).
Litchi rose cake: 1. Soften the cream cheese+beat the sugar until smooth, add the eggs in several times and stir thoroughly; 2. Whip the light cream until thick+rose sauce whips evenly; 3. Add the pre-beaten litchi juice and stir, and mix a little red velvet liquid; 4. Mix the cheese paste and cream, and stir the corn starch evenly; 5. Preheat the oven to 200 degrees and bake for 22-25 minutes. 6. Stir the whipped cream until it is thick, add strawberry jam and stir well. Take out the refrigerated Basque, coat it with strawberry cream, and decorate it with lychee and flowerpot.
Myrica rubra cheesecake: 1. Cream cheese softens and sugar is whipped smoothly; 2. Add the eggs in several times, fully stirring each time; 3. Add bayberry sauce and cream and stir well; 4. Add corn starch and stir evenly; 5. Pour the cheese paste into the mold and bake at 200 degrees for 20-25 minutes; 6. Cream+sugar and bayberry sauce are whipped until thick.
Vanilla apricot cheesecake: 1. Cream cheese softens sugar and whips it smoothly; 2. Add the eggs several times, stirring evenly every time; 3. Add apricot jam, vanilla seeds and whipped cream and mix well; 4. Add corn starch and stir evenly; 5. Pour the cheese paste into a 6-inch mold, bake in an oven at 200 degrees for 25 minutes, and refrigerate for more than 4 hours; 6. Cream+sugar and vanilla.
Ye Sheng chocolate cake: 1. Chocolate is melted in insulating water for later use; 2. Cream cheese becomes soft and whipped with sugar until smooth; 3. Add the eggs in stages, and fully mix them evenly; 4. Add Susa 3rd generation coconut juice and stir well; 5. Add cream and chocolate liquid and stir well; 6. Sieve the corn starch and mix well.
White orchid jasmine cake: Xibei Gobi white melon, cream, five-meter starch, eggs, light cream, fine sugar, jasmine, 1. Cream cheese softened and beaten with sugar, 2. Add the honeydew melon puree and eggs in turn, and stir thoroughly. Add cream, sift corn starch and stir well, 4. Pour the cheese paste into the mold and bake at 200 degrees for 25 minutes.
Basque cheesecake: 1. Cream cheese softens at room temperature, add sugar and beat until smooth. 2. Add the eggs and cream several times and mix well. 3. Add chocolate melted in insulating water and stir well.