Chinese Food
Heavy Cheesecake
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Add some cheese. Eat a school bully. Compared with the light cheesecake like Jasper in a small family, the heavy Cheesecake with a full mouth is the choice of cheese control. It's said that the heavy cheese cake originated from tuoliyong cake. It's very similar to the present pudding. It's a cake made by adding milk, eggs and other ingredients into the cheese. It is recorded that in the first Olympic Games, tuoliyong cake was used to entertain the athletes. In the dessert shop, when you are suffering from a tangled disease and you don't know what to do with a dazzling array of cakes, it's right to order a heavy cheesecake. The delicate and smooth heavy cheese and the crispy bottom of the cake. It takes a long time for the aftertaste in your mouth to slowly melt. Let you have time to feel the good taste of every moment.
Cooking ingredients
Cooking Steps
Step1:Crush Oreo biscuits into a bowl. Use a rolling pin to make them powder. Return cream cheese to room temperature.
Step2:Heat the butter in water until it melts. Add it to the Orioles. Mix with a rubber scraper until it is kneaded into a ball by hand.
Step3:Evenly fill the butter biscuit into the mould and smooth it. Use one end of rolling pin to compact the biscuit bottom. (apply a layer of butter on the inside of the mold and freeze it. It's more convenient for demoulding).
Step4:Use a squeegee to press and grind the cream cheese until it is fine and thick.
Step5:Take another basin. Mix the cream, egg liquid and sugar evenly.
Step6:Do not over mix and cause a large number of bubbles to enter into the cake to affect the taste.
Step7:Add the egg milk solution in (6) 610 times to the softened cream cheese. Each time you add it, you need to mix it gently and evenly. Avoid excessive mixing to produce a large number of bubbles.
Step8:Evenly pour the evenly stirred cheese paste (if there is still a small amount of caking after mixing, it can be filtered by sieve screen) into the mould. Put the mould into the baking tray. Slightly lift the mould with heavy cheese cake and shake it on the chopping board for 23 times, so that the bubbles in the cake can be discharged.
Step9:Turn on the oven. Turn on the power. Select the upper and lower heating and circulating hot air mode. Set the temperature to 90 degrees. Set the time to 120 for baking. After baking, let the cake cool down and put it in the refrigerator for cold storage before demoulding.
Cooking tips:Tips-1. When making the biscuit bottom, it must be pressed flat and tight, so that the demoulding and cutting block will not be loose. 2. Under low temperature, cream cheese is not easy to mix smoothly. It can be separated by warm water to help smooth mixing. 3. The cake can be demoulded only after it is cooled and refrigerated for at least 6 hours. Demoulding shall be carried out in the freezing chamber after being slightly frozen. Hot compress the outside of the mold with towel or demoulding with fire gun. If it is not eaten immediately, it can be wrapped with fresh-keeping film and refrigerated for storage. It can be eaten within 20 days. 4. Lemon flavor cheesecake, pistachio flavor cheesecake and vanilla flavor cheesecake were made by adding lemon juice and lemon peel, or Kaixin jam, or vanilla seed. 5. The effect of demoulding is better by using silica gel mold. There are skills in making delicious dishes.
