Zero failed New York cheesecake

1

Take a 6-inch living bottom mold with oil paper in it and two-story tin paper on the outside bread (two-story tin paper to prevent the mold from entering the water, which is covered with oil paper because the cheesecake is fresh, has a lot of water, can't be decapitated like a normal cake, and the oil paper is made to prevent damage to the appearance when deformed)

2

Crush the cookies and then put them in the freezer

3

After softening the cheese room with an egg-beater (with a hand press that can easily break out the hole), the sugar is added to the sugar to melt it (mostly without particles, and when other materials are added to the back, the sugar also melts)

4

When the sugar melts, the cheese paste is smooth, and then the eggs are added in several ways, and the mix is even

5

When the eggs are fully modulated, sour cream and cream. If you want vanilla, you can mix it. It's very delicate and smooth with a certain density

6

pour cheese into the mold, watch out! don't hit it hard. just shake it gently, right or right, so it's even. and then we'll have a deep grill, warm 1 cm

7

The cake should be frozen in the fridge when it is completely cooled, and it should be warmer and more delicious when it is consumed。

What's cheesecake? The ratio of cheesecake is not fixed compared to traditional cakes, and the largest feature is that there is no flour or only a small amount of flour in the materials used. The ratio of liquid materials is high, with little or no milk except cream cheese. There are also a variety of production methods, such as the mixing of protein into protein frosting with ordinary cakes, methods that do not need to be distributed to mix all materials directly, and more diverse ways of baked, such as baked directly with ordinary cakes, steaming with steam, as well as methods that go directly into refrigerators to cool and condensate. It's not gonna change taste, but it's easy to destroy cheesecake. If water is removed to warm cream cream, the temperature should remain below 50 degrees, which is too high, and the cream cheese will be oily. 3. Distinction in the taste of sour cream? Among the many formulas for cheese cake in New York, some used only cream and others only sour cream. Sour cream alone can improve the sweetness of the cake and make it better. Cakes with fresh cream only can be produced with more odoury. 4. The baked cheese cakes shall be baked using water baths at low temperatures. If it's baked without hot water, the heat will quickly enter the cake itself, causing its over-inflating to expand rapidly and its air hole to expand