CARAMEL CHEESE CAKE

Raw material / spice seasoning:

       Base material:
       200 grams of chocolate chip cookies without the cream, puree
       2 tablespoons sweetened condensed milk white
       2 tablespoons unsalted butter
       Cheese cake ingredients:
       100 grams granulated sugar
       225 ml of fresh liquid milk (fresh milk)
       40 grams cornstarch
       200 grams cream cheese
       3 egg yolks
       150 grams of white cooking chocolate, melted
       20 grams unsalted butter
       3 egg whites
       1 / 4 teaspoon salt
       50 grams sugar
       Material topping:
       300 grams of canned peaches, thinly sliced
       15 grams apricot jam to spread
       50 grams sugar
       75 ml water
       1 / 4 teaspoon instant jelly


Processing mode:
1. Stir the base material. Pipihkan at the base of the ring diameter of 20 cm which dialas dialas pan 24x24x4 cm baking paper. Freeze.
2. Make a cheese cake, heat the sugar until brown. Pour liquid milk in small increments, stirring until dissolved. Lift. Chill. Measure 200 ml. Set aside.
3. Boil milk caramel and cornstarch until bubbling. Set aside.
4. Beat cream cheese until smooth. Add custard filling. Whisk until warm. Add egg yolks one by one as he shuffled flat. Enter the white cooking chocolate and melt unsalted butter. Beat smooth. Set aside.
5. Beat the egg whites and salt until fluffy half. Add sugar a little as she whipped until fluffy.
6. Pour beaten egg whites into batter in small increments while stirring slowly. Pour over the base.
7. Oven 70 minutes with a temperature of 150 degrees Celsius. Chill. Rub a thin apricot jam.
8. Topping, gosongkan sugar. Pour water. Stir until dissolved. Enter instant jelly. Bring to a boil.
9. Pour over the cake thin. Tata peach. Pour a thin again. Freeze.


For 12 pieces