Chinese Food
Super heavy Cheesecake
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Yesterday, a girl paper tasted my classic heavy cheese cake and said it was not thick enough. It was too thin. I always made it according to that recipe. She was the first to say it was not delicious enough. I was very strange. She said that heavy cheese must have heavy taste. It's the perfect match with coffee. OK. People who don't drink coffee may not understand it. I made this super heavy taste at the strong request of girl paper Heavy cheesecake. How about the taste and the classic? You'll see if you try. Sell it. Ha ha
Cooking ingredients
Cooking Steps
Step1:Butter softens to liqui
Step2:Mary digests biscuits and breaks the
Step3:Mix the butter and biscuits well. Press in the bottom of the mould, press flat and press tightly, and refrigerate for standby
Step4:Add sugar after the cheese is softened. Stir smoothly without particle
Step5:Separate three yolk
Step6:The yolk is added to the cheese in several steps. Mix each one evenl
Step7:Whipped mayonnaise past
Step8:Add lemon juice, light cream, rum and low gluten powder in turn and mix wel
Step9:Pour it into the mould with biscuit bottom. Shake it gently for several times to produce bubbles. Wrap it with aluminum paper and put it into the baking pan with hot water and put it into the preheated oven. Bake the upper 160 and lower 155 layers for one hour
Step10:Bake until the surface is golden. Put it in the refrigerator and refrigerate for 4 hours, and cut it into pieces for consumption. The stripping can be done with the help of an electric blower. Remember to use a hot knife for the pieces
Cooking tips:It's still a six inch movable bottom round mold. It's wrapped with aluminum paper. It's skillful to bake and cook dishes in water bath.
