Heavy Cheesecake(zhong zhi shi dan gao )

Heavy Cheesecake

Introduction:

"Cheese cake is mainly made of cream cheese. Although it has a good taste, it should not be eaten more. Enjoy afternoon tea with your family in a leisurely holiday. How can you enjoy a piece of cheesecake and a cup of good tea

Production steps:

Step 1: first make the bottom of the cake, put the digested biscuit into the fresh-keeping bag, crush it, and use a rolling pin to help until it is crushed

Step 2: melt the butter, put it in the microwave oven and turn it into liquid for about 1 minute

Step 3: pour the biscuit powder into the butter and stir well

Step 4: pour the mixed biscuit paste into the bottom of the mold and press it with the back of the spoon

Step 5: after pressing, put it in the refrigerator for standby, and the bottom of the cake is finished

Step 6: make the cake, soften the cream cheese at room temperature, add the sugar, beat the egg beater until smooth and no particles

Step 7: add one egg and continue to beat. After complete fusion, add the second egg and continue to beat until complete fusion

Step 8: add corn starch and stir well

Step 9: add milk and stir well

Step 10: add vanilla extract and beat well

Step 11: if it is a movable bottom mold, wrap a layer of tin foil before baking to prevent water from entering

Step 12: pour the batter into the mold with the bottom of the cake prepared

Step 13: bake with water bath method, put the cake mold into the baking pan, pour hot water into the baking pan, the height of hot water is higher than the cake paste as far as possible

Step 14: preheat the oven at 160 ℃ and bake for 70 minutes until golden

Step 15: demould after baking and cooling

Step 16: refrigerate for a while and taste

Materials required:

Cream cheese: 200g

Butter: 50g

Fine granulated sugar: 75g

Milk: 80g

Digested biscuit: 100g

Eggs: 2

Corn starch: 15g

Vanilla extract: 1ml

Precautions: 1. When making cake paste, you can put some lemon juice to make it taste better. 2. The baking method is water bath method, which can avoid baking too old and prevent the surface cracking of the cake. 3. The baked cake is refrigerated for about 4 hours to taste better and reduce the damage of the cake. 4. Xiaoni uses 8-inch mold to make the cake, which is slightly thinner after using these materials It is recommended to use 6-inch mold to increase the thickness.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhong Zhi Shi Dan Gao