Classic cheesecake

Cheesecakes, cheesecakes, cheesecakes... every time you mention that 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. Many of the crazy people who like cheesecake fall into the trap of cheesecake, and perhaps at first you thought that cheesecake wasn't your favorite taste, but it was obviously too early to come to that conclusion, as you taste it over and over again, you'll find it increasingly attractive to you, from cheese, to medium cheese, to heavy cheese, step by step, deeper and deeper。

Recipe Recommendations

Digestive biscuits 100g
cream cheese 250g
butter 30g
yogurt 80g
eggs of 2
honey 80g
light cream 100g
lemon juice 10g

sweetening
roast
an hour
ordinary

Steps for Classic cheesecake

Take the cookies and break them into pieces into the food machine

Butter insulates it so that it melts

A blended mixture is added to a 6-inch living background model of tin paper, pressed with a small spoon and placed in the freezer

Put the lemon juice in the light cream and put it in the freezer for 20 minutes

Put the creamed cheese on top of it and warm it in the microwave for a minute, and then evenly slid it with a hand-plug

Add melted butter, evenly mixed

Add eggs in fractions, add eggs one by one, and then add one after full mixing until it's evenly mixed

Sour cream mixed with yogurt and then slowly mixed into cheese paste until evenly mixed

And finally, the honey goes into the cheese paste and it's still even

Because it's a water bath, before you add the cake paste, and because the cake simulator belongs to the living bottom of the cake, you have to add a piece of tin paper to the bottom of the cake simulator to prevent water from entering the bottom

It's better to pour hot water into the oven than half the size of the cake. In a preheated oven of 160 degrees for 60 minutes