Heavy cheesecake
By VicentaLakin
The deeper the temptation -- cheesecakes, cheesecakes, cheesecakes... every time you bring up this loving and hateful name, someone starts trying to stop themselves from dropping their saliva. Love because it's delicious. Hate it because it's heat. It is believed that more children's shoes prefer the classical taste of undecorated. Simple, but unique. Let's learn
Recipe Recommendations
- cream cheese 250g
- eggs of 2
- lemon juice 10g
- rum 1 tablespoon
- Digestive biscuits 100g
- fine sugar 80g
- corn starch 15g
- milk 80g
- vanilla extract 1/4 teaspoon
- butter 50g
Steps for Heavy cheesecake
1
Butter cut, insulated to melt into liquid
2
The digestive cookies are in the food bag, stomping them with a stick
3
A good digestive biscuit pours into an eggbath, with melted butter
4
Smuggle evenly, fall inside the mold, press it with a stick, put it in the freezer
5
When the cream cheese room is softened, add a little sugar
6
An electric egg-pumper to a slid-free state
7
Add eggs and mix them evenly with an eggbeater. Eggs need one by one
8
The first one is fully mixed with the cheese and the next one is added. Put it in lemonade, evenly
9
Pour corn starch. Smuggle evenly
10
The rum, the vanilla, the milk
11
The last piece of cake you're messing with is as shown. Put a layer of tin paper on the case
12
I'm going to put a piece of cake in the mold. Internal
13
Put the molds in the oven, pour hot water, half the height of the cake, put them in a preheated oven, mid-level, fire up and down for about 60 minutes
14
It'll come out when the cake's yellow
15
The baked cake is in the freezer for more than four hours, with a demersal knife on the edge of the mold, and it's coming out of the bottom
16
You can share the cutHeavy cheesecake Make Tips
Notes:
1. The water bath method is the standard technique used when baking cheesecakes. It prevents the cheesecake from becoming overbaked, which can result in a rough texture or a dry, floury mouthfeel, and also prevents the top from cracking during baking.
2. Freshly baked cheesecakes are quite fragile, so do not rush to unmold them. For the best results, refrigerate them for 4 hours before unmolding and slicing.