Classic cheesecake
By VicentaLakin
Talking to 22 about the feeling of baking, and often when the subversive process is not done, it's like jam and pound cake and cheesecake and shit! It's only a little bit of fruit that you didn't get to eat, a little bit of fruit that you made, a little bit of fruit that you chose to treat, and a real, real fragrance that loves a good pound of cake, even though it's done with so many butters, but it's got a good taste in it. There's nothing to save this cheesecake from adding a lot of light cream to the entrance, which is very wet, fine, and cyanol
Recipe Recommendations
- cream cheese 380 grams
- fine sugar 145 grams
- light cream 290 grams
- fresh lemon juice 3 teaspoons
- whole egg liquid 235 grams
- lemon juice
- Vanilla wine 1 tablespoon
- corn starch 28 grams
- Digestive biscuits 180 grams
- walnut kernel 40 grams
- butter 80 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Classic cheesecake
1
The walnuts are in the oven, the spices are in the oven, the cookies are in the kitchen
2
Break
3
After the butter cut, the microwave fires melt into liquid for 15 seconds
4
It's just a little bit of a cracker
5
Combination
6
The base and surroundings of the mold are ssized with the right size of the oil sheet, and the cookie is crushed with a scrape and flatbed in the freezer
7
300克淡奶油加3小匙柠檬汁Combination静置30分钟制成酸奶油备用
8
奶油奶酪软化，加糖Combination
9
With an egg-beater
10
In four separate sessions, sour cream was added
11
Flatten
12
Eggs scattered
13
We'll join you four times
14
Add 290 grams of light cream and mix it evenly
15
加入柠檬汁，Combination
16
加入香草酒，Combination
17
I'm not sure
18
Smuggle evenly
19
Rewind the mold
20
Cold water on the grill into the lower middle of the preheated oven, the mold in the water, 180 degrees baked up and down, then 150 degrees baked 30 minutes. Fire
21
The baked cheesecake doesn't come out of the oven right nowClassic cheesecake Make Tips
If it is difficult to remove from the mold after refrigeration, place the mold in the oven and heat at 100°C for a few minutes, then invert; it will come right out. This recipe is enough for two 6-inch Wuno fixed-bottom molds.