Cheesecake has always been an Internet celebrity in the dessert industry, and it can be brushed on major software every day, just looking at it makes people feel happy! Tea tea is also a cheese control, today we will get this cheesecake!
The finished cheesecake, digging a small piece into the mouth, the delicate and smooth texture like cream, after a while it dissolves, leaving only the strong cheese aroma lingering and dispersing. Tea tea to share everyone a simple to no failure of the practice, let's take a look at it!
ingredient:
100 g of original digestive biscuits, 350 g of cream cheese (softened), 200 g of sour cream, 40 g of butter (melted), 130 g of sugar, 2 eggs, 1 egg yolk, 50 g of light cream, 15 g of corn starch, 30 g of low gluten flour, 1 tbsp of lemon juice
Cooking steps:
1. Put the original digested biscuits into a plastic bag and press them into cookie crumbs with a rolling pin, then add the melted butter to mix well, put them into the live bottom cake mold and compact, then put them in the refrigerator and refrigerate to harden.
2. Softened cream cheese is beaten soft with an egg whisk and whisked with sour cream.
3. Add all the granulated sugar at once and continue to stir until the cream cheese is slightly expanded.
4. Beat 2 eggs and mix with 1 yolk. Add the egg mixture to the cheese three times, each time mixing well before continuing.
5. Then add the lemon juice and light cream, stir with a spatula and mix well.
6. Add the sieved corn starch and low gluten flour, and mix it with the method of cutting and mixing until there is no dry flour.
7. Preheat the oven to 180 degrees, pour the mixed cheesecake paste into the frozen digestive biscuit base, put a baking dish under the cake mold, pour in enough hot water, and bake using the water bath method.
After baking at 8.180 degrees for 12 minutes, turn to 170 degrees to bake for about 40-45 minutes, after baking, place it completely cooled and demoulded, refrigerate it for more than 4 hours, refrigerate overnight and taste better. It's delicious to drizzle with jam and bon appetite.
Recipe Tips:
1. The outside of the live bottom mold should be wrapped with tin foil, because the use of water bath method, must prevent water ingress.
2. Adjust the baking time and temperature according to your own oven, and if necessary, cover with tin foil.
3. Stir the cake batter at low speed throughout the whole process, do not beat it.
4. This recipe is a 7 inch round cake mold.
5. When cutting the cake, bake the knife with the fire, so that the cake will be beautiful.
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