Very heavy cheesecake

Very heavy cheesecake

Introduction:

"The delicious cheesecake tastes delicate, more enjoyable than what you eat outside, and the cost is very low. Hee hee, because there is no biscuit foam as the base, it tastes purer and better."

Production steps:

Step 1: break the cream cheese with water. The water temperature is about 50 ℃. Just hit it smooth

Step 2: add light cream, about 100ml, add an egg and continue to beat

Step 3: water bath method: put a plate of water under the oven, and preheat 180 degrees without too much oven

Step 4: put in the cake liquid, then 180 degrees, 1 hour

Step 5: don't get hot when you take it out. It's better to freeze it in the refrigerator after it's finished

Materials required:

Cream cheese: 250g

Milk: 60ml

Egg: 1

Light cream: 100ml

Sugar: About 15g

Note: no biscuit crumbs, this cheese cake is more sweet and greasy, can't stand the children's shoes don't try, ha, after baking must be put in the refrigerator, lower the temperature, cool just delicious.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor