Double cheesecake
My boy loves eating cheese very much. No matter what it is, as long as it is made of cheese, he will kill it. Today, I made this "double cheesecake" for him to satisfy his appetite and comfort him from studying hard for six years, so that he could take the primary school examination these days. I hope he can get good grades and lay a good foundation for next year. Bless him...
Recipe Recommendations
- powdered sugar 100 grams
- eggs 1 capsule
- ordinary flour 380 grams
- milk fragrance
- baking
- a day
- simple
Steps for Double cheesecake
1
Prepare the ingredients for the "sweet dough crust".
2
Beat the butter and powdered sugar until the sugar dissolves and becomes white.
3
Add the eggs and continue to beat until smooth.
4
Slowly divide it a few times while beating it and sprinkling the flour.
5
Finally, drop the essence and mix well.
6
The sweet dough crust is complete.
7
Lay tin foil on an 8 "mold, spread with 200 grams of sweet dough crust and flatten it.
8
Use a fork to insert holes in the crust.
9
Place in the preheated oven and bake at 150 degrees until slightly golden brown. Remove it and leave it cold for later use.
10
Beat cream cheese with sugar until smooth.
11
Add eggs drop by drop and mix well. Finally add the essence.
12
Pour on the crust to smooth the surface, place in the preheated oven and bake at 180 degrees for 20 minutes.
13
Remove the baked cheesecake.
14
Slight the cheedar cheese.
15
Spread the shredded cheese evenly on the cake.
16
Put it in the oven and bake until golden brown.
17
Don't take out the cake immediately, let the cake cool slowly in the oven and take it out after 1 hour.
18
Allow the cheesecake to cool completely before placing it in the refrigerator and refrigerating overnight.
19
Double cheesecake can finally be taken out to shine!
20
It tastes really good!
21
This coke has ruined my boy, and I can finally feast my mouth!Double cheesecake Make Tips
1) My sweet dough crust is about 700 grams when it is cooked. This way, I can make it in three times. If you can't finish it, put it in the refrigerator and save it for next time. 2) Place a bowl of water in the oven and bake with the cheesecake to keep the cheesecake moist and not dry. 3) Bake the cheesecake, leave it in the oven and slowly cool before moving it into the refrigerator to freeze overnight before enjoying. 4) When cutting the refrigerated cheesecake, the crust on the bottom will not be broken. 5) The cake crust is filled with holes to prevent it from expanding and exhausting air when it is hot.