New York Cheesecake (sour cream noodle) 6 inch mold(niu yue zhi shi dan gao suan nai you mian duo mo )

New York Cheesecake (sour cream noodle) 6 inch mold

Introduction:

"When I eat cheesecake, I'm afraid it's very greasy. But I like this new york cheesecake very much. The cake has a layer of sour cream on the top and a thick and hard cheese cake on the bottom. It feels fresh and layered

Production steps:

Step 1: preparation time: digest the cake, stir it up, and heat the cream in water until it dissolves.

Step 2: leave the cream cheese at room temperature for 1 hour

Step 3: leave the cream cheese at room temperature for 1 hour.

Step 4: put baking paper on the bottom mold. Cream the mold and sprinkle with flour. This way, the edge of the cake will be more beautiful Put a layer of tin foil on the mold.

Step 5: adjust the oven to 190 degrees, pour water on the pan and preheat for 10 minutes.

Step 6: cheesecake making: add the melted cream to the ground digested cake, mix well, pour the digested cake into a 6-inch diameter cake mold, and then compact.

Step 7: beat cream cheese until smooth, add sugar and beat well; add sour cream and beat for a while, beat eggs well (don't beat) and add less into cheese paste and beat well.

Step 8: pour the above ingredients into the cake mold, put them into the preheated oven, and bake in hot water for about 1 hour. (if the color on the cake surface is enough, tin foil can be put on the cake surface to prevent the color from deepening.) don't rush to demould the baked cake, wait for the cake surface to cool slightly, and then pour the sour cream.

Step 9: Pastry: mix sour cream with sugar. When the pastry is slightly cool, pour in the pastry material.

Step 10: bake in a 150 degree oven for about 10 minutes until the cake is firm.

Step 11: post for the first time and support

Materials required:

Cheesecake: ingredients

Cream cheese: 250g

Eggs: 2

Sugar: 56 G

Sour cream: 75g

Pastry: Materials

Cake bottom: material

Digested biscuit: 40g

Salt free cream: 20g

Note: why do you pour the cheese cake into the pastry after it is slightly cold? Because when the cheesecake is slightly cool, the dough will be concave, so that the dough will not leak out. The cheesecake should be roasted in hot water. It will not be concave until it is cool. But the bottom mold must be wrapped with a layer of tin foil before sitting in hot water. Put it in the refrigerator to cool before demoulding / cutting. The cake will be more beautiful, too.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Niu Yue Zhi Shi Dan Gao Suan Nai You Mian Duo Mo