Heavy cheese cake

2024-04-21 22:10:51 1352

Has anyone been conflicted about the difference between heavy and light cheesecakes? It's actually quite simple. Heavy cheese is pure cheese while light cheese contains low gluten powder. As for which one you like, it all depends on personal preference. The taste of cheese is always praised by people, with a delicate and smooth feeling that is rich and soft, and enthusiasts always choose a heavy cheese from time to time to ease their longing for it. When eating heavy cheesecake, savoring it in small sips can make people feel its concentrated charm. The instant taste is simply irresistible! Refrigerated cheese cake is a great choice for both summer and winter.

Details of ingredients

Anjia Cream Cheese227 grams
Fine sugar70 grams
Eagle millet powder12 grams
Eggs70 grams
milk130 grams
Vanilla extract2 grams
Gu You Biscuit50 grams
butter30 grams

Technique

difficultySimple
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Heavy cheese cake

1. Cheese base material: Guyou biscuits: 50g, butter: 30g, cheese paste material: Anjia cream cheese: 227g, fine sugar: 70g, eagle corn powder: 12g, eggs: 70g, milk: 130g, vanilla essence: 2g
2. Production: 1. Wrap two layers of tin foil on the outside of the bottom mold
3.2. Put the cookies in a fresh-keeping bag and use a rolling pin to crush them
4.3. Use a larger sieve to sieve out the remaining biscuits, and continue to use the same method to sieve out the remaining biscuits as well
5.4. Add melted butter in heat-insulating water to the crumbs of cookies and mix well until they can be kneaded into a ball
6.5. Place the bottom of the biscuit into the mold and press it flat. Press the bottom of the biscuit and refrigerate it until the cheese batter is ready
7.6. Next, make cheese batter. Soften the cheese at room temperature in advance and beat it evenly with fine sugar and corn flour
8.7. During the beating process, stop and scrape off the edges of the egg beater with a rubber scraper before beating. Repeat the operation three times until the egg beater is fully blended and evenly blended
9.8. Add eggs in batches and stir thoroughly until evenly mixed
10.9. Add vanilla extract and milk and stir well
11.10. Filter the beaten cheese batter
12.11. Place the mold into a baking tray, pour the filtered cheese paste into the pre prepared cookie base mold, and pour some cold water into the baking tray (bake over water)
13.12. Preheat the oven to 160 ° C and bake for about 60 minutes until the surface is colored and there is no significant shaking of the cheesecake batter when shaking (specific time is subject to actual operation, time is for reference only). After baking, the cheesecake needs to be cooled down and stored in the refrigerator for 5 hours before being taken out of the mold and cut into pieces for consumption
14. Completed
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