Chef Tips Expert taught me how to DIY cheesecake! My notes are for novices, so there are a lot of pictures and very detailed steps. I hope it will be successful even if it is done by primary school students. Ingredients:
Cake body: 330 grams of Cream Cheese (remove the ice for 2 hours to soften in advance), 65 grams of fine sugar, a little lemon juice, a little vanilla powder, 2 egg yolks
< p> Biscuit base: 100 grams of butter, 40 grams of sugar, 1 egg yolk, 210 grams of high-gluten flour (the biscuit base can be replaced with digestive biscuits, about 4 pieces)Recommended reading: Use digestive biscuits in three steps , make a cheese cake mold: 6-inch non-stick round cake mold with removable bottom mold
Cream cheese needs to be de-iced in advance. After weighing, cut it into small pieces and place it at room temperature to soften naturally. . The mold needs to be brushed with a little vegetable oil or cream, a thin layer. (Recommended reading: Easy cake making, heavy cheese cheesecake)
If you bake the biscuits yourself or buy digestive biscuits, you have to break them. I wrap them in plastic bags and use Crush the dough pin and spread it flatly into the cake mold. Press it a little to firm it up! Then, you have to wait for the Cream Cheese to soften. I left it for about 2 hours!
The snake girl in the video accompanied me throughout the process of making the cheesecake. She was so good~ I shared the biscuits with her and she sat still without running around.
Once the Cream Cheese has softened, you can start making it. It’s very simple~ First, preheat the oven and turn on the upper and lower heat to 200 degrees. Then mix together the sugar, vanilla powder, lemon juice and Cream Cheese.
I use two stirring sticks, one soft and one hard. They work great!
The picture above is what it looks like after mixing.
Recommended reading: Simple cake making, heavy cheese cheesecake!
The next step is to mix in the egg yolks. Remember to add one at a time and stir. Momo forgot once and threw two in together, and the Ceram Cheese turned into bean curds! I had to use the electric egg beater and beat it for a while before it fit together! What a risk~
After mixing, pour it into a 6-inch cake mold. The height of the mold should not exceed 5 centimeters, and then it will be 70% full!
Put it into the oven heated at 200 degrees and bake for about 15 minutes. It will look like the picture above, but the temperature of each oven is different, because the temperature of Momo's oven is very stable and not too unstable. It will rise, so bake it for 15 minutes.
The chef who taught me initially told me to bake it at 200 degrees for 10 minutes, and then bake it at 150 degrees until the color rises slightly. However, it fell apart as soon as it was unmoulded and was not cooked. Momo later adjusted it by himself. My oven bakes at 200 degrees for 15 minutes, and 150 degrees for 20 minutes to get the color. Because everyone’s oven is different, the stove really requires some experience!
This is how it looks freshly baked ~ very fragrant!
This is after baking and cooling, the expanded part will go back and become flat. Use the tool to scrape around and then push it out!
Mold removal was 70% successful! Don’t take off the bottom mold in a hurry~ Let the whole cake cool down first, then put it in the refrigerator for 2 hours. The cheesecake will harden. Then take off the bottom mold, otherwise the cake will disintegrate! (Recommended reading: Dessert Recipes A quick no-oven snack: Strawberry Double Color Fresh Cheese)