After 5 hours of trial and error, the new oven has finally been tamed~Look at the color and the profile~Perfect~

Materials

Main Ingredients

Main Ingredients:

Main ingredient:

Cream Cheese: 250g, Caster Sugar: 80g, Eggs: 2, Corn Starch: 15g, Lemon Juice: 10g, Milk: 80g, Rum: 1 tablespoon, Vanilla Extract: 1/4 tbsp. Ingredients: 100g digestive cookies, 50g butter

Classic Heavy Cheesecake

1

Take a plastic bag, put the digestive cookies into the bag

Use a rolling pin to crush the digestive cookies into crumbs

2

Cut the butter into small pieces

3

Heat it over water until it melts into a Liquid

4

Pour the butter into the digestive cookie crumbs

5

Mix the digestive cookie crumbs with the butter with a spoon

6

Pour the crumbs into the 6-inch cake mold, spread evenly on the bottom of the mold, and take a small spoon to press down tightly

Play the cookie base well, and then place the mold in the refrigerator. Place the mold in the refrigerator and set aside

7

Soften the cream cheese at room temperature

8

Add the sugar

9

Beat the cream cheese with a wire whisk until smooth and free of particles

10

Add the eggs and beat them with a wire whisk until well blended.

11

Add the eggs one at a time, starting with the first one and beating with a whisk until well blended with the cheese, then adding the next one.

12

Pour in the lemon juice and beat well

13

Pour in the cornstarch and beat well

14

Pour in the milk

15

Pour in the rum

16

Pour in the vanilla extract

17

Stir well.

18

Pour the cake batter into the lined cake molds

19

Place the molds on a baking sheet and pour hot water, preferably not more than halfway up the height of the batter, into the baking sheet. If you are using a cake mold with a flat bottom, you need to wrap a layer of tinfoil around the bottom of the mold to prevent water from entering the bottom of the mold

20

Place the baking sheet into a preheated 160 degree oven and bake for 1 hour

Remove the cake from the oven when the top of the cake is golden brown

21

Place the cake in the refrigerator and let it chill for 4 hours, then remove from the oven and slice into pieces

20

Please note that the cake will not be cooked in the refrigerator. p>

Tips

1, "cheesecake" and "cheesecake" are the same cake, just called differently. Cheesecake according to the amount of cheese content, divided into light cheese, medium cheese, heavy cheesecake, light cheesecake cheese content is generally less, the taste is refreshing, and heavy cheesecake contains rich cheese, taste delicate and rich.

2, the main ingredient of cheesecake cream cheese, also known as cream cheese, cream cheese, etc., its texture is delicate, fresh taste, is a class of the most suitable for making cheesecake cheese. Cream cheese is slightly hard in the refrigerated state, placed at room temperature for a period of time, or water heating will become soft, this time to use a whisk to beat until smooth, used to make cheesecake.

3, lemon juice refers to the juice squeezed out of fresh lemons, which is used to improve the texture of heavy cheesecake.

4, water bath method is usually used when baking cheesecake, it can avoid the cheesecake baked too old, the texture of the rough texture or the texture of the more "face" situation. It also prevents the top of the cake from cracking while baking.

5, cheesecake just out of the oven is relatively fragile, this time do not rush to take off the mold, put the refrigerator for 4 hours and then take off the mold and cut pieces to eat, the best results.