Dessert teacher's classic heavy cheesecake (no base) recipe-Chinese Food-best chinese food recipes-cooking food

Dessert teacher's classic heavy cheesecake (no base)

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Wandering in Dahua supermarket, I saw sourcream in the dairy area. I thought that there was a cake in China because I couldn't find the material and didn't make it. I bought it back quickly. It turned out that the book was Xiaogu's classic heavy cheese cake. I made it right away. Because I didn't like the bottom of heavy cheese, I made it without a bottom. As expected, the taste of yogurt oil will be greasy if you add heavy cheese. The taste of ready to eat with the taste of cheese and vanilla immediately makes you feel like a picture. Just want to close your eyes and taste it carefully. I didn't plan to make a recipe. I gave it to several friends several times and thought it was very good. I asked for a recipe. I found it didn't look like bean fruit. So I decided to make a recipe. Xiaoyi uses a hand-operated eggbeater to avoid too many bubbles. Because one of my hand-held mixers is also very slow, so I am lazy. If you can't buy sour cream, you can make it yourself - 500g light cream and half a bag of sour cream yeast and put it in the sour cream machine

Cooking ingredients

vanilla clip (vanilla essence):1 / 3 (5 drops)

whole egg:90g (about two)

yolk:30g (about two)

corn starch:11g

Cooking Steps

Step1:Get all the ingredients ready. It should be four egg

Step2:Press cream cheese in a bow

Step3:The power of microwave oven is 70% for one minute. If the temperature can't be adjusted, it's about 45 seconds of high fire

Step4:Add sugar and vanilla seeds in vanilla pods (I don't have vanilla pods instead of vanilla essence). Stir well. Be sure to crush the small particles of cheese to make sure they are fine. The sugar will melt slowly.

Step5:Add in the butter and stir well. I use a Portable Blender to beat it for a minute

Step6:Add sour cream and stir for one minut

Step7:Add the whole egg and yolk into the paste three times. Stir well. It means that the egg will not be separated by water and oil until it is warmed to room temperature. But I have done it several times without rewarming.

Step8:Pour in corn starch and stir evenly. The batter is fine without bubbles. When it is lifted, the batter will drip.

Step9:You can choose a six inch mold with a solid bottom and a round mold to spread oil paper on the bottom. If the solid bottom is not easy to be demoulded, the flexible bottom mold should be covered with a fresh-keeping film on the outside, and then covered with a layer of tin foil paper. The inside of the mold should be coated with butter and then covered with oil paper.

Step10:Pour the batter into the mold. Use a scraper to insert the batter about 5cm and shake it. Make the batter smooth. If there is any bubble, use a toothpick to prick it

Step11:Preheat the oven 180 degrees. Put a tray into it 1.5cm Put the mold in the water and bake for about 35 minutes. Color the surface. Don't take it out and put it in for one hour. Take it out and cool it in the refrigerator. Turn it upside down when eating. If it is a solid bottom, it can be blown by an electric blower and demoulded upside down.

Step12:When slicing, soak the knife in hot water and then cut it or bake it on the fire. Cut it and wipe it clean, then heat it and then cut it again. Then the cut surface will be smooth.