Caramel cheesecake
By VicentaLakin
the cold cheesecake for the summer. juju finally added a little blueberry sauce and caramel sauce to the taste of cheesecake. it's also the recipe in juju's favorite dessert toop5
Recipe Recommendations
- Digestive biscuits 120g
- melt butter 30g
- cheese 500G
- sugar 100g
- cake of 2
- egg yolk one
- cream 60ml
- vanilla 1 piece
- water 30ML
- blueberry sauce
- sweet and sour
- roast
- an hour
- ordinary
Steps for Caramel cheesecake
1
The digestive cookies are broken with a mixer, and you can put them in a sealed bag with a stick
2
Biscuits fall into the oven, melted butter, evenly mixed
3
You can flatten it with your hands, or you can flatten the bowl and put it in the oven for over 30 minutes
4
Start mixing cheese sauce, pouring into sugar in 30 seconds and continuing to mix evenly
5
Keep adding eggs, and every time an egg is evenly mixed, it's going down to the next egg, and the third egg is just yolk
6
The vanilla roots cut out the vanilla seeds
7
The cheese sauce continues with vanilla seeds and cream, and the mixing will stop immediately
8
Pour the cheese sauce in a freshly made cookie-cracked and frozen grill
9
When it is packed with tin paper, put it into a bigger dish, pour it into hot water and make it immersed in half, bake it around 160 degrees for an hour, watch out for the cake to stay in the oven and cool it down, thereby preventing the cheesecake from falling much deeper。
10
Start making caramel, putting water and sugar in the pot, pouring cream when it's hot enough to turn brown, mixing it to the bottom, and then getting cold
11
It's better to freeze the cheesecake for 2-3 hours and to pour it on it before eating it, and then put some of your favorite nuts on it