Heavy cheesecake
By VicentaLakin
The recipes are heavy cheesecakes, the fine blues, the thicks of cream cheese
Recipe Recommendations
- Digestive biscuits 85g
- butter 40g
- milk 150ml
- cream cheese 300g
- corn starch 25g
- white granulated sugar 80g
- eggs in 1
- light cream 100ml
- lemon one
- sweetening
- roast
- several hours
- simple
Steps for Heavy cheesecake
1
Indigestion cookies are crushed in a bag。2
Oversifted, you can get more subtle crackers。
3
The butter is clinked in the microwave。
4
Fall into the crackers, evenly mixed。
5
Into the Moose Circle, flattening, 6 inches of Moose Circle I used, which is actually 8 inches of Moose Circle。
6
Put it in the freezer。
7
a lemon squeezed juice was then poured into the milk of 150 ml for more than 15 minutes。
8
Cream cheese cut into small pieces, room temperature softened。
9
Electric omelet with sugar。
10
Add milk, light cream, eggs, vanilla, corn starch, and mix it evenly with the next。
11
it's all evenly shattering, forming cheese paste. my cheese paste, which feels thicker, likes thinner, can add more milk or light cream to the formula, and one thinks it can add another 50 g。
12
Cheese paste falls into frozen digestive biscuits and then flattens them。
13
It's 160 degrees and 60 minutes of fire on the oven, bathing. I put water on the lower floor with a dish because of the mousse。
14
When the oven is baked, the oven is frozen, preferably overnight, or at least four hours. You'll find the cake can still shake, and this is normal. It's really high at 6 inches, in the middle, it's easy to get close to the upper tube, it's too hot, please use 8 or 7 inches of mold。