Heavy cheesecake
By VicentaLakin
There have been pastries of cheese, i.e., cheese cakes, which, by comparison, reveal the difference between light cheese and heavy cheese, which has increased the amount of butter and cream, and eggs and corn starch, which has diluted the cheese, while the latter is simpler, simple and heavy cheese, which is slightly less accommodated, but tastes of which are still fragrance and good。
Recipe Recommendations
- cream cheese 200 grams
- fine sugar 70 grams
- eggs of 2
- lemon juice 1 teaspoon
- corn starch 15 grams
- milk 70 ml
- vanilla extract 1/2 teaspoon
- butter 40 grams
- Digestive biscuits 80 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Heavy cheesecake
1
Put digestive biscuits in a food bag, crush them with a crutches, and be careful。
2
Butter clinks in a microwave for half a minute, melts into liquids and mixs with cookies。
3
A 6-inch live bottom round model, with a mixed bottom of cake placed in pressure, must be flatbed and placed in a freezer。
4
Cream cheese and fine sugar are struck with an electric omelet to the point where they are not pellets。
5
Add two eggs. Keep moving。
6
The same is true of lemonade and jade starch。
7
And then I pour milk and vanilla and mix it into even cake。
8
The mold is wrapped in tin paper, the oven heats up to one half of the cake, pours into the cake paste, the oven preheated 160 degrees of medium-level fire for an hour. I'll freeze it for four hours。