Classic heavy Cheese Cake - cheese temptation, can you stand the test
Introduction:
"The deeper the temptation --- cheesecake, cheesecake, cheesecake Every time I mention this name which makes people love and hate, there will always be people who try to restrain their drool. Love, because it's delicious. Hate it because of its heat. I believe that more children's shoes prefer the classic taste without decoration. It's simple, but it has its own unique taste. Let's learn together. "
Production steps:
Step 1: cut the butter into small pieces and heat until it melts into liquid
Step 2: digest the biscuits, put them in the food bag and roll them into pieces with a rolling pin
Step 3: roll the digested biscuits into the egg beater and add the melted butter
Step 4: stir evenly, pour into the mold, press tightly with a rolling pin, and freeze in the refrigerator
Step 5: soften the cream cheese at room temperature and add sugar
Step 6: beat with electric egg beater until smooth and free of particles
Step 7: add the eggs and beat with the beater. Eggs should be added one by one
Step 8: after the first one is completely mixed with the cheese, add the next one. Pour in the lemon juice and beat well
Step 9: pour in corn starch. Stir evenly
Step 10: pour in rum, vanilla and milk and beat well
Step 11: the final batter is as shown in the picture. Cover the mold shell with tin foil
Step 12: pour the batter into the mold
Step 13: put the mold into the baking pan, pour in hot water, the height of hot water should not be more than half of the height of cake paste, put it into the preheated 170 ° oven, middle and lower layers, heat up and down, bake for about 60 minutes
Step 14: bake the cake until the surface is golden
Step 15: put the baked cake into the refrigerator for more than 4 hours, first use the demoulding knife to draw a circle along the edge of the mold, and then push the height out from the bottom
Step 16: cut into pieces and share
Materials required:
Cream cheese: 250g
Eggs: 2
Lemon juice: 10g
Rum: 1 tablespoon (15ml)
Digested biscuit: 100g
Fine granulated sugar: 80g
Corn starch: 15g
Milk: 80g
Vanilla extract: 1 / 4 tsp (1.25ml)
Butter: 50g
Note: Note: 1, the water bath method is usually used when baking cheese cake, it can avoid the cheese cake baked too old, appear rough tissue or dry mouth more "face" situation, also can prevent the top of the cake baking cracking. 2. The cheesecake is fragile when it comes out of the oven. Don't demould it in a hurry at this time. Put it in the refrigerator for 4 hours and then demould it and cut it into pieces. The best effect is to eat it.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: other
Chinese PinYin : Jing Dian Zhong Zhi Shi Dan Gao Zhi Shi You Huo Ni Shi Fou Jing De Zhu Kao Yan Ne
Classic heavy Cheese Cake - cheese temptation, can you stand the test
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