Chinese Food
Classic heavy Cheesecake
(759970 views)
There are three kinds of cheesecake: light, medium and heavy. Heavy cheesecake is rich and thick. It tastes better with Mary's digestive cake. Heavy cheese cake is also a relatively simple cake.
Cooking ingredients
Cooking Steps
Step1:Digest biscuits and grind them into crumb
Step2:Butter dissolves into liquid and biscuit crumbs are stirred evenl
Step3:Pour the mixture into the six inch mould and press it tightly into the refrigerator for cold storag
Step4:Soften cheese, add sugar, beat until smooth and grainy. Add eggs in several times. Beat until even, then add the next one
Step5:Add lemon juice and cornstarch and stir wel
Step6:Pour in milk, rum, vanilla and beat wel
Step7:Pour hot water into the baking tray. The height of hot water is better than half of the height of the cake paste. Wrap a layer of tin paper on the outside of the bottom cake mold. Put the baking tray into the preheated 160 degree oven and bake for about an hour. The surface is golde
Step8:The electric eggbeater at home is out of order. So we have to send it by hand. The thickness of the face is not enough. Bake and refrigerate for four hours, then cut into piece
Cooking tips:Use a water bath to bake to prevent the top from cracking. If the bottom mold is used, wrap a layer of aluminum foil on the outside. The cake is fragile after it comes out of the oven. At this time, don't release it in a hurry. Put it in the refrigerator for 4 hours and then release it and cut it into pieces for eating. The effect is better. There are skills in making delicious dishes.
