heavy cheesecake

Recipe Recommendations

• cream cheese
• Original digestive biscuits 180G
• butter 90g
• fine sugar 143g
• eggs of 3
• corn starch 27g
• lemon juice 18g
• milk 143g
• rum
• vanilla extract 2ML

• milk fragrance
• baking
• several hours
• senior

Steps for heavy cheesecake

1

Ingredients: 445g of cream cheese, 143g of fine granulated sugar, 3 eggs, 27g of corn starch, 18g of lemon juice, 143g of milk, 26ml of rum, 2ml of vanilla essence, 1 portion of digestive cake base Ingredients: 180g of original digestive biscuits, 90g of butter,

2

Weighing biscuits，Break the digestive biscuits into small pieces and place them in the food cooking mechanismbroke

3

Weighing biscuits

4

Break the digestive biscuits into small pieces and place them in the food cooking mechanism

5

broke

6

Heat butter against water to melt it

7

Pour the shredded digestive biscuit into the butter

8

mix well

9

mix well

10

Because the water bath method was chosen, before adding the cake paste, since the cake mold is a cake mold with a floating bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom

11

mix well后的混合物加入包上锡纸的8寸活底圆模内，用小勺压平压紧，放入冰箱冷藏备用

12

After the cream cheese is softened at room temperature, add fine sugar and beat with an egg beater until smooth and free of grains

13

After the cream cheese is softened at room temperature, add fine sugar and beat with an egg beater until smooth and free of grains

14

Add eggs in portions, one by one, and mix thoroughly before adding the next one

15

Add lemon juice in turn

16

corn starch

17

pure milk

18

rum

19

vanilla extract

20

The final whipped cake paste

21

Because the water bath method was chosen, before adding the cake paste, since the cake mold is a cake mold with a floating bottom, first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom，蛋糕糊倒入铺好饼底的蛋糕模里

22

Pour hot water into the baking plate, preferably at least half the height of the cake paste. Place it in a preheated 150-degree oven and bake for 75 minutes

23

The cheesecake looks just out of the oven. Since it is fragile when it is first baked, don't rush to release it at this time. Put it in the refrigerator and refrigerate it for 5 hours before releasing it

24

Cut into slices and eat

heavy cheesecake Make Tips

Recipe Categories

• baking Recipes