Classic heavy Cheese Cake - cheese temptation, can you stand the test

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