Heavy Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Heavy Cheesecake

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This is another cake that tastes good to cry. It doesn't need to be filled with eggs. It tastes thick and fragrant. That's right. My first feeling about this cake is that it's heavy. It's heavier than other cakes. Let's feel the power of cheese

Cooking ingredients

digestive biscuit:90g

butter:40g

corn starch:15g

lemon juice:10ml

Cooking Steps

Step1:Melt butter in water.

Step2:Digestive biscuits can be crushed with a rolling pin or a blender.

Step3:Add the melted butter into the biscuit pieces in several times. Mix them all evenly. Let the biscuit have some viscosity.

Step4:Then pour it on the bottom of the 6-inch cake mold.

Step5:Use one end of a spoon, scraper or rolling pin to compact. Be sure to press carefully. Then put it in the refrigerator and freeze it for a while.

Step6:Take the cream cheese out of the refrigerator and leave it at room temperature for a while. Then start beating it with the eggbeater.

Step7:It's OK to break up into the state in the figure.

Step8:Beat in the eggs twice. Mix well.

Step9:Then add starch, milk, sugar and lemon juice to the batter and mix well.

Step10:Melt a little chocolate in the water.

Step11:Pour the egg paste into the mould with the bottom of the biscuit. Use the mounting bag or the fresh-keeping bag to extrude the circle.

Step12:Use toothpick to draw patterns. I'm a bit self defeating. We ignore it automatically. Because it's a movable bottom mold, so I wrapped tin paper at the bottom. Put the mold in the baking tray filled with water. Put it in the preheated oven. Bake it at 150 ℃ for an hour. Adjust the temperature according to your oven.