Is not every time you want to eat cheesecake to go outside to buy, that is, expensive and not delicious, some small cake shop cheesecake taste bad because of the simplification of the production method and cost, in fact, at home to make cheesecake is also very simple, and you eat the same taste in the star hotel, feel like doing it
<h1>Lemon cheesecake</h1>
Required preparation materials: (8 inches) suitable for 4-6 people in the family
Butter biscuits 200 g, butter 90 g, butter cheese 560 g, white sugar 300 g, 1 lemon, 80 ml lemon juice, 1 teaspoon of vanilla extract, 160 g soft cream, 5 eggs, 15 g corn starch, 30 g butter.
Production steps
Step 1:
Prepare 200 grams of butter biscuits in a blender and crush them, (if there is no mixer, you can squeeze them into a bowl with a rolling pin, prepare 90 grams of butter, heat insulation with warm water to melt the butter, and add it to the blender (or bowl), continue stirring until all are fused,
Prepare an 8-inch baking sheet, brush the baking sheet with oil, put the oil paper, pour the crushed biscuits of the blender into the baking tray and press the spoon to flatten and press some, which is used to make the embryos of the cake, after pressing, we set the oven to 160 degrees up and down to preheat for 5 minutes, then put the baking pan in and bake for 7-10 minutes (depending on the oven can be adjusted by itself).
Step 2:
Before preparing a bowl, put in the preparation of 560 grams of cream cheese, 200 grams of white sugar, beat with an egg beater, after beating, cut some lemon zest into the cream, then add 2 spoons of lemon juice about 20 ml, a teaspoon of vanilla extract, 160 grams of soft cream, and then continue to beat with the whisk,
After all the beatings, put in 3 eggs in three times, without egg yolk protein separation, after putting one in, continue to beat with a blender until the eggs and cream are fused before putting in the second egg, and so on, put all three eggs in,
After all stirring and blending, pour into the baked biscuit base, gently shake so that the ingredients are evenly spread on the bottom embryo, and then continue to bake in the oven for 35-40 minutes, (up and down 160 degrees, don't forget to preheat in advance)
Take out after 35 five minutes, natural cooling for about 4 hours, do not put it in the refrigerator, in the room to let cool it, if there is a slight baking paste (yellow) on the cake does not affect the cake, but not too paste, so in the baking cake 20-30 minutes to look at it from time to time, if the top is pasty, put the cake baking pan to the bottom, do not stick too close to the upper heating tube.
Step 3:
Prepare a cooking pan, add 100 grams of white sugar, 15 grams of corn starch, a little salt, stir with a stir stick, then add 60 ml of lemon juice, 120 ml of water, put the pot on medium heat, and then gently stir with the mixing stick until all the ingredients are fused, until it boils slightly and the material becomes fused into a viscous consistency. After preparing a bowl and putting 2 eggs, crushing with a tamper, then slowly pouring the hot sugar ingredients into it, stirring while pouring to let the eggs and all of them fuse, pour the ingredients from the bowl into the cooking pot again,
Then continue to heat and stir until all viscous, turn off the heat and add 30 grams of butter, a little lemon zest, continue stirring with a spatula until the butter melts into the material, and let it cool.
When it has all cooled, take the baking pan cake out, pour the egg yolk ingredients on top of the cake, scrape it flat with a spatula, then refrigerate it for an hour, and then take it out and cut it out after an hour.
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Author | Travel Food Headlines, Baidu
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