Cheese Cake(zhi shi dan gao )

Cheese Cake

Introduction:

"Using Wenyi's prescription, slightly changed the following reference component: 1 6-inch round cake mold"

Production steps:

Step 1: prepare all materials.

Step 2: put the digested biscuit into the food bag and crush it with a rolling pin. Mix the digested biscuit with melted butter and 5g sugar.

Step 3: evenly spread it on the bottom of the baking mold, press it tightly with a rolling pin, and put it into the refrigerator freezer for 15 minutes.

Step 4: soften the cream cheese at room temperature, add 50g fine sugar, beat it with egg beater until it is smooth and free of particles, add a little bit of scattered eggs, and stir well.

Step 5: add yogurt and milk into the cheese paste and stir well, then sift the corn starch into it and stir well.

Step 6: preheat the oven 160 degrees, add warm water to the baking pan, put the cheese paste into the baking mold prepared to digest the biscuits.

Step 7: bake in water bath for about 60 minutes, take it out to cool and eat it. Refrigerate it overnight for better taste.

Materials required:

Digested biscuit: 80g

Melted butter: 20g

Cream cheese: 250g

Fine granulated sugar: 55g

Egg: 55g

Yogurt: 120g

Milk: 50g

Corn starch: 20g

Note: 1. 100g digestive biscuits were used in the bottom of the cake in the original recipe. I found that the 6-inch bottom was too thick (sister Wenyi used 8-inch mold, so she needed more weight). Adjust it according to her own baking mold. 2. Cream cheese must be finely processed, otherwise there will be cheese bumps affecting the taste. 3. Water bath method: put warm water in the baking tray and bake with the cake mold Baking, which can ensure the moisture of the cake and avoid surface cracking; 4. It should be noted that if you use a movable bottom mold, you should wrap the mold with tin foil before baking, so as to avoid moisture infiltration at the bottom (I wrapped two layers, which is safe, but I found two layers after baking, fortunately there is a small amount of water in the first layer); 5. The baking time and temperature should be adjusted according to the temper of your oven; the finished cake may be baked 6. When cutting the cheesecake, blanch it in hot water with a clean knife and wipe it dry, then cut it off. This can ensure that the edge of the cake is cut neatly and clean;

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhi Shi Dan Gao