Foreword

This recipe is an entry for the Petrick Po Happy Baking Competition

Cheesecake, its main material is cream cheese, although it has certain nutritional value

But remember not to eat too much.

Wouldn’t it be nice to enjoy afternoon tea with your family during a leisurely holiday

A piece of cheesecake

A cup of good tea

Chat and laugh

Happiness arises

Ingredients

Ingredients: 200ml cream cheese, digestion 100g biscuits;

Accessories: 50g butter, 75g caster sugar, 2 eggs, 15g cornstarch, 80g milk, 1ml vanilla extract

Butterfly Happy Baked Heavy Cheesecake

1

First make the bottom of the cake, put the digestive biscuits into a plastic bag, and crush them. You can use a rolling pin to help until they are crushed

2

Melt the butter and put it in the microwave for about 1 minute until it becomes liquid

3

Pour the biscuit powder into the butter and stir evenly

4

Pour the mixed biscuit batter into the bottom of the mold and press it tightly with the back of a spoon

5

After pressing, place it in the refrigerator for later use. , the cake base is completed

6

To make the cake body, soften the cream cheese at room temperature, add fine sugar, and beat with a whisk until smooth and without particles

Add one egg and continue beating. When completely combined, add the second egg and continue beating until completely combined

8

Add corn starch and stir Beat evenly

9

Add milk and beat evenly

10

Add vanilla extract and beat evenly

11

If it is a removable bottom mold

Wrap it with a layer of tin foil before baking to prevent water from entering

12

Put the baking Pour the evenly mixed cake batter into the prepared cake base mold

13

Bake using the water bath method. Place the cake mold into a baking pan and pour hot water into the baking pan. , the height of the hot water should be higher than the cake batter as much as possible

14

Preheat the oven to 160 degrees

Bake for 70 minutes

until golden brown Ready

15

After baking

Unmold after cooling

16

Refrigerate a little Time to taste

Tips

1. When making cake batter, you can add some lemon juice for a better taste

2. Choose the baking method The water bath method can avoid over-baking and prevent the surface of the cake from cracking

3. Don’t rush to remove the baked cake from the mold. Put it in the refrigerator for about 4 hours before removing it, which can reduce the degree of damage to the cake. , which can increase the layering of taste buds

4. Xiaoni used an 8-inch mold when making it. After using these materials, it looks a little thin. It is recommended to use a 6-inch mold to increase the thickness.