How to Make Super Cheesecake ?

Place the cream cheese and butter at room temperature to soften in advance How to make a super savory cheesecake Step 1

First, make the base of the cake by placing the digestive cookies in a plastic bag. Tie the plastic bag tightly and use a rolling pin to crush the cookies into crumbs. (I used Ritz Bran flavor, not digestive cookies but I love Ritz) super good taste cheesecake recipe Step 2

Cut the butter into small pieces and heat it over water until it melts into liquid super good taste cheesecake recipe Step 3

Pour the digestive cookies crumbles into the butter, and scrunch the digestive cookies crumbs and butter together with your hands. (You can also use a rubber spatula to mix...like me-)Super Good Taste Cheesecake recipe Step 4

Pour the crushed digestive cookies into a 6-inch cake mold and spread evenly over the bottom of the mold, flattening and pressing firmly. Tear open the package of cream cheese and place the cream cheese in a large bowl Super Good Taste Cheesecake Directions Step 7 Heat the cream cheese over water until thoroughly softened. (Softened cream cheese is not the same as melted butter, it's still thick.) Step 8

In a bowl, add the sugar (I used powdered sugar here) and beat the cream cheese and sugar together with an electric mixer until smooth. The first thing you need to do is to take the bowl out of the hot water. Pour in the animal cream and stir well to form the cheesecake batter. (1-2cm can be, halfway water dry before adding), (live bottom molds need to be in the bottom of the cake mold wrapped in tinfoil)

Middle layer, upper and lower heat bake for 1 hour. Bake until the surface of the color can be, I worry about burnt so light color. The standard is: press the surface a little bit, and the center will be cooked when there is no fluidity. Do not unmold the cake immediately after it comes out of the oven (some say to unmold it while it's still hot), Su San's recipe is to unmold it after it's been refrigerated, which is also very beautiful. I used the natural cooling after unmolding (never inverted like chiffon cake), after unmolding and refrigerated for more than 4 hours before serving

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