Classic heavy Cheesecake

Classic heavy Cheesecake

Introduction:

"I especially like the taste of this cake. It has a lot of aftertaste. I don't like to make a mirror, so I like to bake it like this, put it in the refrigerator for four hours, and use a 6-inch round grinder."

Production steps:

Step 1: first take out the grinder, wrap it with tin foil, and don't give any dew in. When baking, it's water bath method. The butter is heat-insulating and water turns into liquid. Then put the digested biscuit into the fresh-keeping bag to make it broken. Add the butter, stir it evenly, put it into the round grinder to make the bottom of the cake, and press it flat with a spoon

Step 2: smooth muscapone cheese with sugar, then add one egg by one, then add vanilla essence, milk, lemon juice and corn starch, mix them in several times, and then put them in and mix well

Step 3: pour in the cake paste, then put your favorite fruit, I put mango, and then pour the cake paste on it

Step 4: put the cake into the preheated oven, add some water to the bottom pan, put the cake in the baking net, bake in the middle layer, the temperature is 160 ℃, bake for one hour

Step 5: in the baking process, color the surface and cover with tin foil

Step 6: one hour later, it's out of the oven, cool, put it in the refrigerator and refrigerate for four hours before taking it out

Step 7: remove the film at four hours

Step 8: incision

Step 9: Delicious

Materials required:

Mascarpone: 250g

Milk: 80g

Sugar: 80g

Eggs: 2

Lemon juice: 10g

Digested biscuit: 100g

Butter: 50g

Vanilla extract: 1 teaspoon

Corn starch: 15g

Note: like fruit can be put in, I put the mango, the color is particularly attractive

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Fruity