Xiao Shan Jin Classic New York Cheesecake (Heavy Cheesecake)
2024-10-05 03:00:03 2281
Cheese cake has been made in several versions and is often made for personal enjoyment. This is the first time Xiao Shanjin's recipe has been made, and the taste is really good, delicate and rich, so it must be highly recommended.
Details of ingredients
Technique
Steps to make Xiao Shan Jin Classic New York Cheesecake (Heavy Cheesecake)
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1. Soften the cream cheese to room temperature and lay baking paper in the mold beforehand (both on the base and around).![]()
2. Heat butter and milk until the butter is completely melted but do not waste. Place them in a non hot position and set aside.![]()
3. It's like this after melting.![]()
4. Take another container, beat the egg yolk and 30g of fine sugar until the color turns white.![]()
5. Sift in corn starch and stir evenly.![]()
6. Pour in the cooled butter and milk solution and mix well.![]()
The solution stirred in 7.6 is slowly boiled over low heat to form a viscous paste.![]()
8. Take another container and stir the softened cream cheese at room temperature until smooth![]()
9. Mix the smooth whipped cream cheese with the viscous batter from 7.![]()
10. Take another container and add the protein in three portions to granulated sugar, stirring until 6 portions (before wet foaming).![]()
11. Mix the beaten protein with the cheese paste that was evenly mixed in step 9 (first add half of the protein to the cheese paste and mix well, then add the remaining half).![]()
The picture shows the mixed cheese paste.![]()
13. Pour into the mold pre laid with baking paper and smooth the surface.![]()
Preheat the oven to 160 degrees Celsius and bake in hot water (water bath method) for about 60 minutes. Surface coloring is sufficient. After baking, let it cool at room temperature and refrigerate for 4-5 hours. Once completely solidified, remove the mold and consume.![]()
15. Xiao Shan Jin's unbeatable recipe has created a perfect and rich cheesecake.
