Classic heavy Cheesecake

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