Healthy and delicious heavy cheesecake is coming, learned, no need to go outside to spend money to buy ingredients Delicious heavy cheesecake method steps Tips There are friends who want to learn pastry, friends who are engaged in pastry can privately write to Xiaobian Oh!

It is convenient and simple to use digestion crushing and butter to mix evenly as the bottom, and the combination of the cake body made of cream cheese is very delicious and quite tempting.

< h1 class="pgc-h-arrow-right" > fee</h1>

Cream cheese 250 g

Caster sugar 80 g

2 eggs

Cornstarch 15 g

Lemon juice 10 g

80 g of milk

1 tbsp rum (15ML)

Digest 100 grams of biscuits

50 g butter

<h1 class="pgc-h-arrow-right" > the steps to make a delicious heavy cheesecake

</h1>

1. Wrap the digestive biscuits in a plastic bag

2. Crush with a rolling pin

3. When rolling, try to roll out more crushed, and put the crushed biscuit powder into a bowl

4. Put the butter in a container and melt it in water

5. The butter melts into a liquid

6. Pour the butter liquid into the crushed digestion biscuit and stir well with a spoon

7. Stir with a spoon

8. Be careful when stirring, you can put the digestive biscuit powder in a larger container so that it will be better to mix well

9. Pour the well-stirred digestion biscuits into a six-inch cake round mold

10. Flatten with a spoon and flatten, you can press a little harder, and the edges must be compacted

11. This is the look of the press

12. After the cream cheese is removed from room temperature and softened, add caster sugar and beat with an electric whisk until smooth and particle-free

13. Pass the good state

14. Then beat an egg and beat well with a whisk. Eggs should be added one by one, add an egg and whisk evenly and then add the next egg, so that you can better stir evenly and separate the surface water and oil. You can also beat the eggs into a bowl, beat them and then add them to the cream cheese in batches, which will make it easier to beat evenly. Then pour in the lemon juice and whisk well

15. Stir well

16. Weigh the cornstarch

17. Pour into the cream cheese batter and stir well

18. Prepare milk and rum

19. Stir them well first, then pour into the cheese batter and beat well

20. The cheese paste that is made well, that is, the cake paste

21. Remove the mold from the refrigerator, wrap the mold in tin foil and pour the cheese paste into the mold

22. Place the mold on the baking sheet and pour hot water into the baking sheet

23. Put it in the oven at 160 degrees Celsius and bake for 1 hour (remember to preheat the oven in advance)

<h1 class="pgc-h-arrow-right" > tip</h1>

1, digest the biscuits to try to roll out a little bit of crushing, eat better taste

2, if the weather is cold, room temperature softened cream cheese is difficult to whip, you can use the method of water heating, while heating while whipping. The water temperature can be controlled at about 50 degrees

3, the mold uses a live bottom mold, so be sure to wrap the mold with tin foil to avoid water. When the cake is baked, in case the surface is cracked, hot water needs to be poured into the baking pan, so that the baked cake will look better and taste better

4, baked cake cooled and then put in the refrigerator will be more delicious

5, when baking, if you are afraid of coloring too deep, you can add tin foil

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