Classic heavy Cheesecake

Classic heavy Cheesecake

Introduction:

"According to your prescription, as long as the amount of sugar and butter is reduced, there is no rum, it is replaced by rice wine."

Production steps:

Step 1: first, make the bottom of the cake (100g digested biscuits, 50g butter). Take a fresh-keeping bag, put the digested biscuits into the fresh-keeping bag, fasten the mouth of the fresh-keeping bag, press the digested biscuits into pieces with a rolling pin, and put them out for reserve. Cut the butter into small pieces and heat over water until it melts into liquid. Pour the digested biscuit crumbs into the butter, grasp them well by hand, pour them into the 6-inch cake mold, spread them evenly on the bottom of the cake mold, and press them down with a small spoon. After laying the bottom of the biscuit, put the cake mould into the refrigerator for storage. I forgot to take a picture when the bottom of the cake was finished

Step 2: soften cream cheese at room temperature

Step 3: add sugar and beat with egg beater until smooth and no particles

Step 4: add the eggs and beat them with the beater.

Step 5: add the eggs one by one, first add the first one and beat with the beater until they are completely mixed with the cheese, then add the next one

Step 6: pour in the lemon juice and beat well

Step 7: pour in corn starch and stir well

Step 8: pour in milk, rum and vanilla, and beat well

Step 9: put the cake mold into the baking tray, and pour hot water into the baking tray. The height of hot water should be less than half of the height of cake paste. If it is a movable bottom cake mold, a layer of tin foil should be wrapped at the bottom of the cake mold to prevent water from entering the bottom.

Step 10: put the baking tray into a preheated oven with a temperature of 160 degrees. Bake it in the middle and lower layers of the oven for 1 hour until the surface of the cake is golden. Bake the cake, refrigerate for 4 hours, demould and cut into pieces

Materials required:

Cream cheese: 250g

Fine granulated sugar: 50g

Corn starch: 15g

Milk: 80g

Vanilla extract: 2ml

Digested biscuit: 110g

Eggs: 2

Lemon juice: 10g

Rice wine: 15ml

Butter: 30g

Note: just baked, the surface of the cake will be a little cracked, and after refrigeration, the cracking will disappear.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor