Chinese Food
Dried oatmeal Cheesecake
(790539 views)One of my favorite cheesecake recipes recently is still I love cheesecake from ChunZi Fukuda. The English title is dry fruit real cheesecake . It has a strong taste and a thick taste. It has a silky taste like ice cream. It belongs to the classic cheesecake. After using yogurt, it will make your mouth feel more fresh. Unlike the new york cheesecake, which needs to be boiled and baked in separate water, or beat like the custard cheesecake Hair protein. Just stir and bake. In the 18th century, cheese played two roles: for the poor, fresh or short-term matured cheese could be used as the main food. Sometimes called white meat, the rich enjoyed all kinds of cooked cheese. As a part of the feast, color cream cheese belongs to a kind of fresh soft cheese. So it's also a good choice for breakfast. Baking mold - 18cm movable bottom round mold baking time - 1 hour baking temperature Degree - 150
Cooking ingredients
Cooking Steps
Step1:Wash the dried fruit. Soak in warm water. This time I made it with rum. The soft dried fruit was chopped and mixed with oatmea
Step2:Put the digestive biscuits into the fresh-keeping bag. Use the steak hammer to break them first. Then use the rolling pin to press them again several times. More finely. Put butter into a medium-sized container and melt it in water. Mix the biscuit crumbs with butter. Then pour into the baking mold and shake the baking mold. Spread the biscuit evenly on the bottom. Separate a fresh bag. Compact the bottom of the biscuit by hand. Do not leave any space in the refrigerator until it is cold before bakin
Step3:Cream cheese and butter together. After softening at room temperature, grind it to a uniform state without obvious lumps with a suitable tool. I used to beat the cheesecake at a low speed with an egg beater. But it's easy to get too much air into it. Baking cheesecake doesn't need too much air. If there is a homogenizer, it can also be stirred evenly by the machin
Step4:Add the sugar and continue to stir evenly. After adding the sugar, the resistance will be reduced obviously. Preheat the oven to 180
Step5:Add the prepared sour cream (or mixture of fresh cream and sour milk) and continue to stir evenly.
Step6:Then add a small amount of broken egg liquid in several times and mix well. An egg can be added in 34 times. Mix well every time and then add the next time. Then add in the milk and mix well. Finally, pour in cornmeal and mix well. If there is lemon juice, add in the lemon juice and mix well. Because the mixing state of these materials is basically similar after they are added, only one picture is put as a representative. After mixing, the picture is basically a very delicate state. A few particles can not be avoided, so the next step needs to be filtere
Step7:The stirred cheese paste is filtered by universal sun drying. The remaining granules can be crushed and filtered out by silica gel shovel
Step8:When the cheese paste is poured into the mold, a few bubbles will appear. The bubbles on the skin can be broken by toothpick
Step9:Spread the dried fruits and oatmeal evenly over the paste. The action should be as gentle as possible, so as not to let the dried fruit sink into the cheese paste and affect the final taste. Put it into the preheated oven, bake at 150 ℃ for 50 minutes, bake at 200 ℃ for 10 minutes and color i
Step10:Put the cake out of the oven at room temperature and cool it thoroughly before demoulding. When demoulding, place the movable bottom on a higher pot or bottle than the baking mold and gentl
Step11:
Step12:
Cooking tips:1. All refrigerated materials should be returned to room temperature in advance, about 18 ℃. Including cream cheese, butter, fresh cream or sour cream, egg, milk, lemon juice, etc. 3. It is recommended to use non stick mold for baking. If there is no non stick mold, it is better to apply a layer of butter and freeze it first or bake it with oil paper. 4. The temperature is only for reference. Adjust according to your own oven. If the temperature of the oven is too high and you are worried about the fruit drying and scorching, you can cover a piece of tin paper in advance. Stick the tin paper on the cake layer and finally spread a thin layer of butter. Or put a baking tray on it. 5. All the ingredients I filled in the material list are the original ingredients. If there is no sour cream oil, it can be replaced by pouring fresh cream into 2030 grams of sour milk, stirring and standing. The taste is also very good. The decoration materials in the original recipe, cinnamon powder and sugar, can be sprinkled before eating. I didn't sprinkle them here. 6. 18cm mold is common in Japanese recipe. 250g is usually used directly
