Difficulty: Time for side dishes (intermediate): 1 hour or more. Ingredients: cream cheese) 250g fine sugar) 65g eggs) 2 pieces of 65g corn starch) 15g lemon juice) 10g milk) one tablespoon of 80g rum (65438). Nilla Extract) 1/4 teaspoons (1.25ml) Digest the cake base (see attachment)/digestive biscuits (base) 90g butter (base) 40g six-inch detachable cake mold 1 heavy cheesecake (heavy cheesecake) step/kloc-.
2. Put digestive biscuits into a fresh-keeping bag and dry it into biscuits with a rolling pin. After drying, you can pinch it with your hands a few times to break the remaining small pieces. Add melted butter and stir well.
3. Use a spoon to evenly spread the evenly stirred biscuit crumbs and butter on the bottom of the cake mold and put it in the refrigerator for later use.
4. After the cream cheese is fully softened with water, add the fine sugar and beat it with electric egg beater until it is fine and has no particles.
5. Add eggs, continue to beat, add one to beat well, and then add the second.
6. Pour in lemon juice and stir well; Pour in corn starch and stir well.
7. Add milk, rum and vanilla extract and stir together.
8. Take out the cake mold from the refrigerator, wrap it with two layers of tin foil, and then pour the cake paste into the mold.
9. Put the prepared mold into a deep baking tray and add hot water, the amount of which is as general as the cake paste.
10. Put the baking tray in the middle and lower layer of the oven, fire it up and down, 180 degrees (if my oven is low in temperature and strong in firepower, 160 degrees is enough), and bake it 1 hour.
1 1. Bake the cake until the surface is golden, take it out, let it cool, put it in the refrigerator for more than 4 hours, take it out, demould it, and cut it into pieces for eating.
A cheesecake with heavy tips should be baked in a water bath so that it won't crack. Because it is a movable bottom cake mold, I have to wrap tin foil outside to prevent water from entering. I was only wrapped in one layer. After baking, it was found that it was still flooded, and the bottom of some cakes became damp, because the tin foil was still brittle and easily broken. Therefore, it is recommended to wrap at least two layers of tin foil outside. In addition, the choice of digestive biscuits at the bottom of the cake is also very important. At that time, I didn't even pay attention to buying digestive cakes with sesame seeds. After baking, I found that the bottom of the cake was a little heavy and a little unbearable, but a friend said that the cake made from sesame digestive cake had a unique taste.