Chinese Food
[Xiaogan Rumi] heavy cheesecake -- classic formula
(88826 views)![[Xiaogan Rumi] heavy cheesecake -- classic formula](https://cp1.douguo.com/upload/caiku/b/4/e/yuan_b4c5ef0915d09d81746ecd08d64bc45e.jpeg)
The original formula is a 7-inch 18cm round mold. Considering that all the commonly used ones are 6-inch, I multiplied them by 0.74 to convert them into 6-inch quantity. I wrote the last tip for the original quantity.
Cooking ingredients
Cooking Steps
Step1:Collection of materials. Eggs and butter are softened at room temperature, cream cheese is softened at room temperature, butter at the bottom of the cake is cut into 1cm cubes and refrigerated. The round mold is laid with oil paper.
Step2:Make the bottom. The original walnut cake bottom is one of its characteristics. Although I prepared walnuts, I was lazy and replaced it with Oreo. Here's how to make the bottom of Walnut Cake - 35g walnuts are roasted at 170 ℃ for 6 minutes and then peeled. Then the low flour, walnuts, butter at the bottom of the cake, sugar and salt at the bottom of the cake are added into the blender in sequence and crushed into granules. Pour in the mould and press it into the oven to bake at 160 ℃ for about 15 minutes until it turns brown.
Step3:& gt; & lt; that's the Oreo bottom that I've been lazily replacing. Mix 80g Oreo biscuits with 35g melted butter, compact and refrigerate. In fact, I gave up when I finished peeling walnuts. I was impatient. And the roasted walnuts were super fragrant. The peeling speed couldn't catch up with my eating speed.. We are strongly encouraged to try.)
Step4:The softened cheese is pressed with a scraper until it is smooth. In the original recipe, the cheese was thinned and covered with a plastic wrap and microwave for 1 minute until it was soft and not hot.
Step5:Add in the sugar and vanilla essence and continue rolling evenly.
Step6:After checking that there are no small particles in the cheese, use the hand-held eggbeater to circle clockwise for 1 minute. Let the cheese cover the air and become soft.
Step7:Add 28 g butter softened to a soft consistency. Stir well.
Step8:Add sour cream. Continue stirring for 1 minute.
Step9:Yolk and whole egg (normal temperature). ）After mixing, add cheese paste in 3 times. Mix well each time.
Step10:The state of cheese paste. When small particles are found, they will be eliminated
Step11:Sift in 8g corn starch. Stir quickly until there is no granule. Use a scraper to finish the cheese paste on the wall of the basin.
Step12:It's in the mold. Pay attention not to use the vibration mold defoaming method here. It is easy to sink the material. If the surface is not smooth, insert the scraper into 1.5cm and shake it gently.
Step13:Water bath 180 degrees 35 minutes. Depending on the pornographic situation and then turn off the fire for 1 hour or so until it cools down and then take it out. (since the bottom mold was wrapped with three layers of tin paper and still filled with water, I didn't directly sit in the water to bake. Instead, I put the bottom mold on the top of the water basin and the grill. It saved a lot of trouble. And I felt tha
Cooking tips:1. The original 7-inch dosage of Kiri cheese 330g, sugar 100g, sour cream 145g, salt free fermented butter 37G, 1 / 3 vanilla pods, egg yolk 30g, whole egg 90g, corn starch 11g, and the same amount of cake bottom. 2. If you can't buy sour cream, use 500g light cream + Half package of yoghurt bacteria to ferment for 10 hours. 3. About the temperature - I tried to bake slowly at low temperature for more than 1 hour. But my oven was hot and cracked accidentally. At last, I felt that I would bake at 180 ℃ for 35-40 minutes. When the surface was painted, I would turn off the fire for 1 hour. If it was not painted, I would turn off the fire for another 1 hour. This is the safest cake. Personal experience. For reference only. There are skills in making delicious dishes.
