How to make cheesecake?
To tell you the truth, I didn't eat a bite of the cake! Not a bite! I licked the residue on the fork. . . I was robbed in the blink of an eye, and I felt sorry for myself. I didn't even know the taste. What else could I write, but in the case of urging another one, it should be delicious, delicious of course, but so is the heat. . . Take a bite and you have to struggle inside. It's easier than expected, and I'm the first to do it. Let's have a try and make an afternoon tea by ourselves. Mine is a 6-inch mold.
Prepare ingredients
(I forgot to shoot the butter and rum)
2 eggs, corn starch 15g, powdered sugar 80g, digestive biscuits 6 pieces, lemon juice 10g, cream cheese 225g, vanilla extract 4 drops, rum 10ml, milk 60g and butter 30g.
Practice steps
2. Make the bottom of the cake, put the biscuits in a fresh-keeping bag, and press them into powder with a rolling pin. Press them slightly, without lumps.
3. Melt the butter in water and pour it into the biscuit powder and mix well.
4. Spread the biscuit powder on the bottom of the mold, compact it and put it in the refrigerator for cold storage1h.
5. Cream cheese softens at room temperature, put it in a basin, add powdered sugar, and beat it with an eggbeater until it is smooth and particle-free (be sure to take it out of the refrigerator in advance to soften it, because it is too hard to send).
6. Add the eggs and beat them with an egg beater until they are evenly mixed. Put the eggs one by one, and then add another one after they are completely mixed. Then, add lemon juice, vanilla extract, rum, corn starch and milk in turn and beat them evenly again.
7. Take out the cake mold from the refrigerator and pour the cake paste in. If there are big bubbles on the surface, just hold the mold and gently shake it up and down.
8. Put the mold into the baking tray, and pour hot water into the baking tray. If it is a movable bottom mold, remember to wrap it in two layers of tin foil (one layer is too thin and the bottom may still get water, just in case it is wrapped in two layers).
Oven 160 degree preheating 10 minute, baking for 60-70 minutes, and the surface is golden yellow.
After the cake is baked, it will taste better when it is cooled and put in the refrigerator for 4 hours.
A few wordy sentences
* Cheesecake and cheesecake are the same, only with different names. According to the content of cheese, cheesecake can be divided into light cheese, medium cheese and heavy cheesecake. This one I made is heavy cheesecake, which tastes thick and rich.
* Water bath method can prevent the cake from being baked too old and having a rough taste, and it can also prevent the top of the cake from cracking.
* The freshly baked cake is fragile, so don't rush to demould it. It's best to refrigerate it.