Creative Dessert

Sweetsop Cheesecake
 




21/21b Cream cheese
3/4 lb Sugar
1oz Cornstarch
.5oz lemon zest grated
.5oz vanilla extract
1/2 lb eggs
3oz Egg yolks
1/4 lb Heavy cream
2oz milk
2oz lemon juice
5oz Sweet sop
Method: Using a short dough.
Ingredients:
4oz shortening and butter
1.5 oz. sugar
1/4 tsp. salt
1.5oz eggs
6oz Pastry flour
Procedure:
1. Using the paddle attachment, mix the butter, shortening and salt at low speed until smooth and evenly blended.
2. Add the eggs and mix just until absorbed.
3. Sift the flour and add it to the mixture. Mix just until evenly blended.
4. Chill several hours before using.
Preparing the cake.
1. prepare the pan by lining the bottom with a thin layer of short dough. Prebake the short dough until it begins to turn golden brown.
2. Put the cream cheese in a bowl and with a paddle attachment, mix at low speed until smooth and lump free.
3. Remove seeds and skin from sweetsop and blend with milk.
4. Add blended sweetsop, sugar, cornstarch, lemon zest, vanilla ,and salt, blend in until smooth and uniform, but do not
    whip. Scrape down the sides of bowl and beaters.
5. Add the eggs and eggs yolks, a little at a time blending them in thoroughly after each addition. Scrape down the bowl
    again to make sure the mixture is well blended.
6. With the machine running at low speed gradually ad the cream and lemon juice.
7. Fill the prepared baking tin.
8.To bake with water bath, set the fill pan inside another larger pan. Fill the outer pan with water and bake at 350 F until
   set.
9. Cool cake completely before removing from baking tin.<see Taste Of Jam Down Exotic Foods and Beverages@Kdp.amazon.com> 
 
 
 
 
 
 
 
 

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