Classic cheesecake
By VicentaLakin
According to the king's formula, as long as the use of sugar and butter is reduced, there is no rum, which is replaced by rice。
Recipe Recommendations
- cream cheese 250g
- fine sugar 50g
- corn starch 15g
- milk 80g
- vanilla extract 2ML
- Digestive biscuits 110g
- eggs of 2
- lemon juice 10g
- rice wine 15ML
- butter 30g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Classic cheesecake
1
FIRST MAKE THE BOTTOM OF A CAKE (100 GRAMS DIGESTIVE COOKIES, 50 GRAMS BUTTER). TAKE A FRESH BAG, PUT DIGESTIVE COOKIES IN THE BAG, STICK THEM IN THE MOUTH, CRUSH THE DIGESTIVE COOKIES INTO SHREDS WITH A CANE, AND PRODUCE BACKUP. CUT THE BUTTER INTO SMALL BLOCKS AND HEAT UP THE WATER UNTIL IT IS DISSOLVED INTO LIQUID FORM. PUT THE DIGESTIVE CRACKER IN THE BUTTER, GRAB THE HAND, POUR THE SIX-INCH CAKE MOLD, SPREAD IT EVENLY AT THE BOTTOM OF THE CAKE AND HOLD IT TIGHT WITH A SPOON. WHEN THE BOTTOM OF THE COOKIE IS MADE, PUT THE CAKE MOLD IN THE FREEZER. I FORGOT TO TAKE A PICTURE AFTER THE CAKE
2
The cream cheese room softened
3
Add a little sugar and hit it with an egg-beater
4
Add eggs and mix them evenly with an eggbeater。
5
Eggs need to be added one by one, first with an egg-beater and then with full cheese
6
Put it in lemonade, evenly
7
Falling into corn starch, evening
8
I pour milk, rum, vanilla, even
9
Put the cake mold in the oven, pour hot water in the oven. Better than half the height of the cake. In the case of a live bottom cake model, a layer of tin paper is required at the bottom of the cake model to prevent water from entering at the bottom。
10
The oven is placed in a pre-heated oven of 160 degrees, in the lower part of the oven, for an hour, on the face of the cake, in gold. A baked cake. Frozen in a freezer for four hours