Classic heavy Cheesecake
Introduction:
Production steps:
Step 1: Ingredients: 445g cream cheese, 143g sugar, 3 eggs, 27g corn starch, 18G lemon juice, 143g milk, 26ml rum, 2ml vanilla extract, a portion of digested cake bottom ingredients: 180g original digested biscuit, 90g butter,
Step 2: weigh the biscuits, break the digested biscuits into small pieces and break them in the food processing mechanism
Step 3: weigh the biscuit
Step 4: break the digested biscuits into small pieces and put them into the food processing mechanism
Step 5: break
Step 6: heat the butter to dissolve
Step 7: pour the biscuit crumbs into the butter
Step 8: mix well
Step 9: mix well
Step 10: because the water bath method is selected, before adding the cake paste, because the cake mold belongs to the cake mold with a flexible bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom
Step 11: add the mixed mixture into the 8-inch movable bottom circular die covered with tin foil, press it down with a small spoon, and put it in the refrigerator for storage
Step 12: soften the cream cheese at room temperature, add sugar and beat it with an egg beater until smooth and free of particles
Step 13: soften the cream cheese at room temperature, add sugar and beat it with an egg beater until smooth and free of particles
Step 14: add eggs in batches, one by one, mix thoroughly and then add the next
Step 15: add lemon juice in turn
Step 16: corn starch
Step 17: pure milk
Step 18: Rum
Step 19: vanilla extract
Step 20: final whipped cake paste
Step 21: because the water bath method is selected, before adding the cake paste, because the cake mold belongs to the cake mold with a flexible bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom, and pour the cake paste into the cake mold with a well paved bottom
Step 22: pour hot water into the baking tray. The height of hot water should be less than half of the height of cake paste. Bake in a preheated oven at 150 ℃ for 75 minutes
Step 23: when the cheesecake is just out of the oven, because it's fragile when it's just out of the oven, don't rush to demould it. Put it in the refrigerator for 5 hours before demoulding
Step 24: cut into pieces
Materials required:
Cream cheese: 445g
Original digested biscuit: 180g
Butter: 90g
Fine granulated sugar: 143g
Eggs: 3
Corn starch: 27g
Lemon juice: 18g
Milk: 143g
Rum: 26ml
Vanilla extract: 2ml
Note: baking: oven middle, up and down the fire, 150 degrees, water bath baking about 75 minutes
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Jing Dian Zhong Zhi Shi Dan Gao
Classic heavy Cheesecake
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