Information:
Base crust 50g, digestive cookies 400g, cream 40g, milk 40g, powdered sugar 30g,
Cake body 600g, animal cream 150g, cream cheese 1500g, sugar 300g,
Method:
Whole eggs 2, cornflour 120g, decoration: amount
Decoration: amount
Method:
Whole eggs 2, cornflour 120g, decoration: amount
2 whole eggs, 120g cornstarch, decoration: appropriate amount
Method:
Put the digestive cookies into a plastic bag and mash them, then put the cream into a steel pot and melt it under water.
Take a glass bowl and pour in the ingredients from recipe 1, then mix with the milk, powdered sugar and almond seeds.
Place an 8-inch baking mold with a piece of parchment paper in the bottom. Spread the ingredients of Method 2 evenly on the bottom of the mold and flatten it to form the bottom crust.
Sift the cornstarch through a sieve and set aside.
Cream Cheese (Cream Cheese) is softened by heating it under water, put it into a blender and mix it briefly, then add sugar and mix it until there is no granule, then add whole egg and mix it well, then add cornstarch and mix it well.
Pour the milk and whipping cream into Method 5 and mix until the omelette is smooth and creamy, free of sugar particles and fluid, then pour it into the bottom crust mold of Method 3.
Place Method 6 in the oven and bake at 180℃ for about 50 minutes until cooked (i.e. springy to the touch).
Coat the top layer of the cake with pectin, then increase the upper heat to 250℃ (lower heat off), bake for about 5 minutes until the surface is golden brown, remove from the oven, and then release the mold when it is cool.
How to make European-style heavy cheesecake
Materials:
Digestive cookies 200 grams, melted butter 40 grams, powdered sugar 30 grams, cream cheese 1000 grams.
Seasoning:
200g sugar, 2 eggs, cornflour The cookies are crushed in a plastic bag.
Method Steps:
Put the cookies in a plastic bag and mash them, then melt the cream and add it to the mix, then sift the powdered sugar and add it to the mix, then put it in the bottom of the baking mold and press it down to make the pie base.
Minute the orange peel and macerate it with orange liqueur for 30 minutes, then spread it on the pie base of recipe 1.
Beat the cream cheese and granulated sugar together until no particles remain, then add the egg and mix well.
Sift the cornstarch and add it to the ingredients of Method 3.
Add the milk to Ingredient 4 and mix well.
Add the animal cream to Ingredient 5 and mix well until no particles remain.
Pour the batter into the model of Method 2 and bake at 180°C for about 30-40 minutes.