Baked cheesecake
By VicentaLakin
With cream cheese, without any decorations, baked and baked, the cake appeared on the face of the traveler. It's a bit hard on the surface, but it's very soft and very delicious in the middle. A 6-inch round cake living bottom mold。
Recipe Recommendations
- Digestive biscuits 5 pieces
- unsalted butter 20 grams
- cream cheese 250 grams
- sour cream 30 grams
- whipped cream 100 ml
- fine sugar 40 grams
- eggs of 2
- sweetening
- roast
- an hour
- simple
Steps for Baked cheesecake
1
Preparation materials, cream cheese, eggs, cream room temperature cooled
2
A circle of 15 cm in diameter is cut with baked paper and laid at the bottom of the circle cake model, with a circle around the side
3
Crush the cookies with melted butter, evenly mixed, laid at the base of the mould, flatted with a spoon back and shaped in the freezer room
4
(b) The placement of cream cheese in the mix, which is concussed in a soft and nuanced form with an egg-beater, with 30 grams of sour cream (without sour cream, which can also be replaced directly with butter), and a flat mix of fine sugar
5
(a) Disperse the eggs and enter them three times slowly, each time fully and evenly and then add the remaining one third
6
The cream is added twice, and each is fully balanced
7
Pumping cream cheese into a mold with cookies on the ground floor
8
IN A PRE-HEATED OVEN OF 165°C, IN THE MIDDLE AND LOWER FLOORS, ON FIRE, FOR ABOUT 50 MINUTES
9
When the baked cake cools down a little bit, with a small knife around the bottom and side, separates the cake from the bake paper, cools it in the freezer room at room temperature enough for one night, and the previously full centre will be dimmed and represented, and the mold will be placed on a device smaller in diameter than the bottom, and the outside frame will be broken off and the piece of cake will be cut to eat