Cheesecake practice recommendations:
Main
Cream cheese 300g
Accessories
Eggs 100g Sour cream 100g Powdered sugar 60g Oreo cookies 90g Butter 30g
Steps
1.Sour cream easy to do:
Sour cream is a light cream fermented by lactic acid bacteria. Lactobacillus fermentation and become, the production principle is similar to yogurt. The sour cream can be made at home by adding acid to solidify the protein in the light cream.
2. Raw materials for the light cream 150 ml, half a lemon, lemon juice, no special juicer can also be squeezed directly by hand;
3. Pour the lemon juice into the light cream;
4. Seal well and transfer to the refrigerator to chill until use.
5. cheesecake base making:
Core the Oreo biscuits
6. cookies into a grinder to grind, or with a rolling pin into a crushed; butter microwave oven until melted (30 seconds-60 seconds);
7. cookies crumbled and butter evenly mixed into the living bottom of the mold, flattened and pressed tightly, sealed and put in the freezer until ready to use;
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8. Cream cheese, chopped, add powdered sugar
9. Heat over water, while stirring with a hand whisk to form a puree, be careful not to overheat;
10. Add the whole egg to the cheese puree in small batches, stirring with a whisk to mix well;
11. Add the sour cream, stirring well until there are no particles;
12. Remove the cake base from the refrigerator and pour the cake batter into the cake mold;
13. Preheat the oven at 160 degrees Celsius and bake in a water bath for about 60 minutes (put a baking sheet with water on the bottom, and a baking sheet and cake mold on the penultimate shelf);
14. Remove the cake from the refrigerator after 60 minutes of baking, and drizzle the ingredients in Ingredient C (which have been mixed together well) over the top;
15. Continue to bake for 5 more minutes, remove from the oven, and allow to cool. Cool in the refrigerator for 3 hours or more. Carefully unmold and cut the pieces and enjoy;