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How to make classic heavy cheesecake?
Materials:

250 grams of cream cheese

Digestive biscuits 100g

80 grams of fine sugar

Two eggs

Corn starch 15g

Lemon juice 10g

80 grams milk

1 tbsp rum (15ml)

Vanilla essence 1/4 teaspoon (1.25ml)

50g butter

Method for making classic heavy cheesecake

Make the cake base first (digestive biscuits 100g, 50g butter). Take a fresh-keeping bag, put digestive biscuits in the fresh-keeping bag, tie the mouth of the fresh-keeping bag tightly, crush digestive biscuits into pieces with a rolling pin, and take it out for later use. Cut the butter into small pieces and heat it in water until it melts into liquid. Pour chopped digestive biscuits into butter, grab it evenly by hand, pour it into a 6-inch cake mold, spread it evenly on the bottom of the cake mold, and flatten it with a small spoon. After laying the biscuit bottom, put the cake mold in the refrigerator for later use.

After the cream cheese softens at room temperature, add fine sugar and beat it with an egg beater until smooth and particle-free.

Add the eggs and beat well with an egg beater. Add eggs one by one. Add the first one and beat it with an egg beater until it is completely mixed with the cheese, then add the next one.

Pour in lemon juice and stir well.

Pour in corn starch and stir well.

Pour in milk, rum and vanilla extract and mix well.

The final whipped cake paste is shown in the picture.

Pour the cake paste together with the bottom of the cake into the cake mold.

Put the cake mold into the baking tray and pour hot water into the baking tray. The height of hot water should not exceed half the height of cake paste. If it is a movable bottom cake mold, it is necessary to wrap a layer of tin foil at the bottom of the cake mold to prevent water from entering the bottom. Put the baking tray in a preheated oven at 160℃ for 1 hour until the surface of the cake is golden yellow.

Put the baked cake in the refrigerator for 4 hours, then demould it and cut it into pieces to eat.

skill

1, "cheesecake" and "cheesecake" are the same cake, but the names are different. Cheesecake is divided into light cheese, medium cheese and heavy cheese cake according to cheese content. Generally, light cheesecake has less cheese content and a refreshing taste, while heavy cheesecake has rich cheese content and a delicate and rich taste.

2. Cream cheese is the main raw material of cheese cake, also called cream cheese, cream cheese, etc. It is the most suitable cheese for making cheesecake, because it is delicate in texture and refreshing in taste. Cream cheese is a little hard in cold storage, and it will soften after being left at room temperature for a period of time or heated in water. At this time, you can use an egg beater to beat it until it is smooth and use it to make cheesecake.

3. Lemon juice refers to the juice squeezed from fresh lemon to improve the taste of thick cheesecake.

4. When baking cheesecake, the water bath method is often used, which can avoid the situation that cheesecake is baked too old, and the taste is rough or "flat". It can also prevent the top of the cake from cracking when baking.

5. The freshly baked cheesecake is fragile. Don't rush to demould at this time. Refrigerate for 4 hours, then demould and cut into pieces. Achieve the best results.