Although Basque grilled cheesecake has become popular this year, and I myself have done a lot of fun (interested fairies can go through my old posts), but the classic version of heavy cheesecake has its own unique charm that can not be forgotten. After a brief period of loss, you'll miss the classic flavor that has been passed down through the centuries.
Preparation materials:
Ingredients for the tarpies: Graham Crackers 225 g, butter 120 g
Inverted cheese material:
2 boxes of cream cheese, 50 g of sugar-free Greek yogurt, 150 g of granulated sugar, 4 eggs, 1/4 cup whipped cream, 5 tbsp lemon juice, 1 tbsp orange dessert wine tasting.
It is best not to mention the importance of various fruit wines for desserts. The taste will be improved by several levels. The one I used was bought at the local store, and Amazon has a similar one for everyone.
Tools used: 1 8-inch round bottoming die, baking tray paper, scraper, electric blender, kitchen electronic scale.
Recommend this portable electric agitator, good quality! Three-headed conversion. Everyone double eleven pay attention to it, the price is right to start!
method:
➡️ Cream cheese softens at room temperature. The inner wall of the 8-inch delay mold is coated with a thin layer of butter and the baking tray paper is cut to the size of the base of the mold. Store in the freezer compartment of the refrigerator.
➡️ Put the biscuits into a crusher and beat into a powder, pour into the operating basin, add the butter softened at room temperature, and wear gloves to grasp well. The cracks are somewhat moist, loose powder that can form a ball when you hold it, but it will spread out when you touch it. This is the right state.
➡️ Remove the baking sheet and spread over the cut paper. Pour in the crumbs, wear disposable gloves and press the bottom and border to press the crumbs firmly, and follow the shape of the baking die to form a tarp. Don't get whole too high, heavy cheesecake won't climb high.
➡️ Preheat oven for 350F/180C. Whisk the softened cream cheese and yogurt with an electric blender until creamy, smooth and fine without particles.
➡️ Add a small amount of sugar and whisk several times, and each time it is indeed beaten and absorbed and then added again.
➡️ Four eggs are added to the cream cheese in divided doses, one is beaten thoroughly and the next one is added.
➡️ Add the whipped cream, squeeze in the fresh lemon juice, add the fruit wine and stir thoroughly.
Knock out a double yolk egg, haha! The last time I bumped was 7 or 8 years ago.
➡️ The last batter is best to sift, although the sieve can be completely, but the taste after the sieve is better, is not to wash a sieve more, in order to be more delicious, value!
Anyway, I have to wash the sieve, I just sifted through the two... Ha ha! Three times, forget it, there is no need for that.
➡️ Remove the baking tray from the refrigerator, infuse the final cheese paste and bake in the middle of the oven for about an hour, then turn off the heat after the time and let the cake cool slowly in the oven for about an hour and a half. Take it out and refrigerate overnight, you can eat it the next day!