Recipe: Baked cheesecake

Home Cooking Recipe: Baked cheesecake



  1. Bring the cheese out of the refrigerator 1 hour in advance to soften it at room temperature, then cut into small pieces and put it into a large bowl. Use 80 grams of hot water to beat with grease.

  2. Add sugar and egg yolk to the cheese paste and continue to stir evenly

  3. Cut the lemon in half, squeeze out 30ml of lemon juice, put the fish gelatin powder in a small bowl, melt it with 2 tablespoons of hot water, then add the lemon juice just squeezed out and mix well.

  4. Take the whipped cream out of the refrigerator, into the large bowl, use the egg beater to send it to the 7 distribution, add it to the cheese paste in portions, and gently mix it evenly.

  5. Put the digestive cake into a 2-layer sealed storage bag and mash it with a rolling pin

  6. Insulating water melts the butter, adds the biscuits, and mixes well

  7. The biscuits are chopped into the cake mold, compacted with a small spoon, and placed in the refrigerator for storage.

  8. Cheese paste Take out the refrigerated cake mold from the refrigerator, pour the cheese paste, smooth the surface with a rubber knife, cover with a layer of plastic wrap, put it in the refrigerator, and chill for more than 3 hours.

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