Chinese Food
Classic heavy Cheesecake
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Cheesecake. Cheesecake. Cheesecake Every time I mention the name that makes people love and hate, there will always be people trying to restrain their drool. Love. Because it's delicious. Hate it. Because of its heat. Many people who are crazy about cheesecake fall into the trap of cheesecake unconsciously. At first, you may think that cheesecake is not your favorite flavor. But it's too early to draw this conclusion. With the taste, you will find that it attracts you more and more. From light cheese to medium cheese to heavy cheese, step by step, it gets deeper and deeper. It can't be pulled out. The blog has introduced many ways to make cheesecake before. Light cheesecake. I prefer the extremely simple formula. Similarly, heavy cheesecake. I also prefer the classic taste without decoration. It's simple, but it has its own attractive flavor. Let's think about it. Those who are still struggling in the cheese trap. What's the reason to escape
Cooking ingredients
Cooking Steps
Step1:First, make the digestion cake bottom (here is the method of making) and lay the cake bottom on the bottom of the cake mold to compact. Put the cake mold in the refrigerator for cold storage.
Step2:After the cream cheese is softened at room temperature, add the sugar and beat with the eggbeater until it is smooth and free of particles.
Step3:Add in the eggs and beat well with the beater. Add the eggs one by one. First add the first one and beat it with the beater until it is completely mixed with the cheese. Then add the next one.
Step4:Pour in the lemon juice. Beat well.
Step5:Pour in cornstarch. Stir well.
Step6:Pour in milk, rum, vanilla extract. Stir well.
Step7:The final batter is as shown in the figure.
Step8:Pour the batter into the bottom of the cake.
Step9:Put the cake mold into the baking tray. Pour hot water into the baking tray. The height of hot water is better than half of the height of the cake paste. If it is a bottom cake mold, a layer of tin paper needs to be wrapped at the bottom of the cake mold to prevent water from entering the bottom. Put the baking tray into the preheated 160 degree oven. Bake for 1 hour. Bake until the surface of the cake is golden.
Step10:Baked cake. Refrigerate for 4 hours. Demould and cut into pieces.
Cooking tips:1. cheesecake and cheesecake are the same cake. It's just called differently. Cheese cake is divided into light cheese, medium cheese and heavy cheese cake according to the cheese content. Generally, light cheese cake has less cheese content, and the taste is refreshing. Heavy cheese cake contains rich cheese. The taste is delicate and rich. 2. Cream cheese, also called cream cheese and cream cheese, is the main raw material of cheese cake. Its texture is fine and the taste is fresh. It is the most suitable cheese for making cheese cake. Cream cheese is a little hard in cold storage. It will become soft after being placed at room temperature for a period of time or heated in water. At this time, it can be beaten with an egg beater until it is smooth. It is used to make cheese cake. 3. Lemon juice refers to the juice squeezed from fresh lemon. It is used to improve the taste of heavy cheese cake. 4. Water bath is a common way to bake cheesecake. It can prevent the cheesecake from getting too old. It has a rough taste or a noodle taste
