Heavy cream cheesecake
By VicentaLakin
One-time use of 250 grams of cream cheese, and a person likes to break the skin of a cake, so they don't use water to make cheesecake. And it's cold, it's cold, it's cold. Taste it when it's done, and it's gilded, and the cake tastes fine. It's sour with cream cheese and wine with rum。
Recipe Recommendations
- cream cheese 250g
- eggs of 3
- powdered sugar
- low-gluten flour 48G
- butter 20g
- milk 25ml
- sweetening
- baking
- half an hour
- ordinary
Steps for Heavy cream cheesecake
1
250 g fluffy cheese room softened。
2
An additional container containing hot water is placed outside the creamed cheese container, which facilitates the melting of the creamed cheese。
3
An electric egg-pumper makes cream cheese smooth。
4
add 10 ml rum to the cream cheese, 20 g melted butter, 3 eggs yellow, 25 ml milk and smoother. then you sift into 48g low-banded flour. smash even。
5
three eggs were cleared and added to 75 g sugar powder three times。
6
The distributed proteins are added to the cream cheese paste three times, evenly mixed。
7
The mixed cheese paste is loaded separately into a paper cup and placed in the middle of the oven. Top 170 degrees, lower 180 degrees. No bath. Thirty-five minutes. In the last five minutes, the dish can be moved to the lower level. Because of the heavy cream cheesecake, the cake is wet, so it doesn't burn in the middle of the cup。
8
Out of the oven, the cake skin is yellow, the cake is thin and soft。Heavy cream cheesecake Make Tips
Based on a demographic preference. Some friends may like bathing, and then the taste of the freezer。