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Ingredients:
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cheesecake:
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 cup milk
Instructions:
1. **Prepare the Sponge Cake**:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, beat eggs on high speed for 5 minutes. Gradually beat in sugar and vanilla extract.
- Add flour mix gradually, beating on low speed until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 12-15 minutes or until the top springs back when lightly touched.
2. **Prepare the Cheesecake**:
- Without changing the oven temperature, in a large bowl, beat cream cheese until fluffy.
- Gradually beat in sugar and vanilla extract.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour and milk until smooth.
- Pour the cheesecake mixture over hot sponge cake in pan. Spread it evenly.
- Bake for 40-45 minutes until the center is set.
- Once done, let the cheesecake cool in the pan on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen, then cool for an additional hour.
3. **Finish the Cheesecake Sponge Cake**:
- Refrigerate the cake overnight, or for at least 4 hours. This will allow it to set up and become dense like a traditional cheesecake.