I remember eating a cheesecake called "The Cheesecake Shop" at Mel for the first time and immediately indulging in it. Of course, in the end, because of the roommate's negative teaching materials, after reporting that after eating cheesecake for a month and gaining 20 pounds of records, I only dared to eat it carefully each time. Later, I started to try to make it myself, think about baking a small white 8 years ago, I made a plate of cheesecake for my roommates to taste, and a child missed my speech, so much so that I put a cheesecake in the microwave... Let's teach you to make a classic vanilla flavor cheesecake today, let's come together!
By Ann North North
<h2>Royalties</h2>
underlying:
Low gluten flour 70g
Peeled walnuts 35g
On the sugar 20g
A pinch of salt
Unsalted butter 35 g
Cheesecake layer:
Sour cream 145g
Unsalted butter 37g
1/3 vanilla pod
Whole egg mixture 90g
Egg yolk solution 30g
Cornstarch 11g
Cream cheese 330 g
On sugar 100 g
<h2>Practice steps</h2>
1: Cut the butter at the bottom of the cake into small pieces and refrigerate for later. The powder is sifted and set aside. Make the bottom layer of the cake and break the low-gluten flour, butter, walnuts, sugar and salt together to form rice grains. The stirred material is placed in a mold with padded paper and pressed with your fingers to be flat and firm. Bake in the oven at 160°C for 15 to 17 minutes until brown.
2. Cream cheese at room temperature or hot water, or wrap plastic wrap microwave heat until soft but not hot. Place in a pot, add vanilla seeds and sugar and mix well with a spatula. Add the softened butter and sour cream and stir in turn. Mix the whole egg mixture and egg yolk liquid, add to the cake batter in 3 to 4 times, stir well each time and add the next time. Add the sifted corn starch and stir quickly with egg pumping to be dry powder-free.
3: After the cake bottom is baked, cool it slightly, separate the bottom layer from the mold with a mold release knife, and insert the baking pad paper. Pour the cake batter into the mold and gently smooth it with a spatula and if there are bubbles to break with a toothpick. Place the mold into a deeper baking dish and pour 1 to 1.5 cm of water into the baking dish.
4: Preheat the oven to 180 °C, bake the middle layer for 50 to 60 minutes, bake until the surface is golden brown, then close the oven, do not take it out and continue to put it in the oven for 40 to 60 minutes, so that the cake slowly cools. Take out the cake, wrap it together with plastic wrap and mold, put it in the refrigerator for 3 to 24 hours, and cut the mold and cut the pieces before eating.
<h2>Tips</h2>
1. The mold is a solid bottom circular mold with a diameter of 18cm. 2: Sour cream and butter soften at room temperature in advance until the finger can poke the hole with a light touch. 3. Break open the vanilla pod in advance and remove the vanilla seeds. 4. Cheesecake is recommended to be fully refrigerated, the taste is integrated, and the aroma is strong before eating. 5. Cream cheese Please choose a high-quality cheese with mellow flavor to make it to make the ultimate delicious. Allovia, philadelphia, kiri, etc. are all good, each has a different texture and taste, try more to find your favorite kind.
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