Recipe: Heavy cheese cake - small US version

Home Cooking Recipe: Heavy cheese cake - small US version

Notes:

Personal preference, using digestive biscuits, I feel that Oreo is too sweet.

Ingredients:

Steps:

  1. Place the biscuit butter almonds in a dry main pot for 10 seconds / smash 10 speeds. Butter does not need to soften in advance.

  2. Spread the baking paper on the baking tray, pour the crushed biscuit butter, spread the whole baking tray, compact it, and put it into the refrigerator for cold setting. Be sure to compact to prevent the bottom of the biscuit from being loose and fragile at the end of the cut. Preheat the oven to 180 degrees

  3. Use kitchen paper to clean the biscuit crumbs left in the main pot. Do not wash, add cream cheese and sugar, 5 minutes / 50 degrees / crush 3 speed. Since the cream cheese was taken out directly from the refrigerator, the cream cheese was scraped to the bottom of the pan with a spatula, and then again 3 minutes / 50 degrees / crushed 3 speed. At the same time, the eggs and egg yolks are scattered.

  4. 2 minutes / smash 4 speed, slowly add egg liquid from the measuring cup lid, and whipped cream. After the end, cover the measuring cup cover, set for 20 seconds / smash 10 speeds, and mix the cake paste.

  5. Take the baking tray out of the refrigerator and pour the cake paste. You can use the cake paste as a paste to fix the baking paper on the mold.

  6. In the water bath method, place the baking tray in the middle of the oven, and the cold water is about 1 cm high. Use a 9-inch ceramic baking tray and bake for 40 minutes at 180 degrees. Add a cup of cold water to the outside baking tray, lower the temperature to 140 degrees, and bake for 30 minutes until the surface of the cake is light and elastic. (Time should be adjusted according to the condition of the respective oven, the general metal baking tray time is shorter than the ceramic baking tray 5-10 minutes)

  7. After natural cooling, the mold was refrigerated for more than 3 hours.


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