Cream cheese

Cream cheese, English name is cream.

Cheese is an immature full-fat cheese with white color, delicate texture and slightly sour taste, which is very suitable for making cheese cakes. Cream cheese goes bad easily after opening, so it should be eaten as soon as possible.

Cream cheese is a kind of cheese, but it is not a kind of cream.

Cream cheese can be bought off-the-shelf or made by yourself.

Cream cheese is a kind of fresh cheese that has not been defatted completely and fermented only for a short time. It is white in color and soft in texture, almost like cream, which is very suitable for smearing and often used to make cakes, but its shelf life is short.

Can make cheesecake:

Cheese paste ingredients: 250g cream cheese, 2 eggs, 2 tablespoons milk, 50g white sugar, 60g whipped cream, and 0/5g corn starch/kloc-.

Ingredients of biscuit base: digestive biscuits100g, walnut kernel 30g, butter 50g.

Practice:

1, digestive biscuits put it in a fresh-keeping bag and crushed it with a rolling pin.

2. The walnut kernel is broken with a rolling pin.

3. Put the softened butter into the biscuits and walnuts and mix well.

4. Put the evenly mixed walnut biscuits into the mold, flatten them with a flat-bottomed cup bottom, press the porcelain, and put them again for later use.

5. Cut the cream cheese softened at room temperature into small pieces and put it in a basin with white sugar in it.

6. Beat the cheese with an egg beater until it is smooth and has no obvious particles.

7. Put the two eggs into the cheese paste separately and beat well. Beat one first and then put the other.

8. Add two tablespoons of milk and 60 grams of whipped cream to the cheese paste and mix well.

9. After sifting in corn starch, stir well and the cheese paste will be ready.

10, pour the cheese paste into the bottom of the biscuit.

1 1, pour water into the baking tray, the amount of water is about half of the baking tray. This baking method is called "water bath method" (in order to ensure a smooth cake surface and avoid cracking, water should be injected into the baking tray to bake together. ）。

12. Cool the baked cheesecake, put it in the refrigerator for more than 4 hours, then take it out and demould it. Use a circular mold to buckle semicircular or circular holes in the four sides and center of the cake to make a shape.

Note: If you use a mousse mold or a movable bottom mold, be sure to wrap the bottom with tin foil.