Recipe: Standard hot-baked cheesecake

Home Cooking Recipe: Standard hot-baked cheesecake

Notes:

Fang Zi from Fukuda's "I Love Cheesecake" The oven-baked micro-gible rustic cheesecake is just right for sourness and thick milky flavor. It's delicious. Baking mold: 18cm round bottom die baking time: 1 hour baking Temperature: Bake at 150 ° C for 50 minutes, then rotate at 200 ° C for 10 minutes.

Ingredients:

Steps:

  1. Home Cooking Recipe: The biscuits are placed in a fresh-keeping bag, and the steak hammer is broken, then opened with a rolling pin and poured into a pot. The butter is heated and melted by water, and the biscuits are crushed and mixed well. Pour into the baking mold and press firmly to avoid leaving a gap. Put it in the refrigerator until it is baked.

    The biscuits are placed in a fresh-keeping bag, and the steak hammer is broken, then opened with a rolling pin and poured into a pot. The butter is heated and melted by water, and the biscuits are crushed and mixed well. Pour into the baking mold and press firmly to avoid leaving a gap. Put it in the refrigerator until it is baked.

  2. Home Cooking Recipe: Put the cream cheese and fine sugar into the pot, stir the electric egg beater at low speed or the egg beater. Avoid sending and inhaling excess air. There is no obvious block shape. Stir until smooth. Preheat the oven to 180 ° C at this time

    Put the cream cheese and fine sugar into the pot, stir the electric egg beater at low speed or the egg beater. Avoid sending and inhaling excess air. There is no obvious block shape. Stir until smooth. Preheat the oven to 180 ° C at this time

  3. Home Cooking Recipe: Add sour cream, yoghurt, and mix evenly

    Add sour cream, yoghurt, and mix evenly

  4. Home Cooking Recipe: Add one egg at a time, stir evenly, then pour in lemon juice

    Add one egg at a time, stir evenly, then pour in lemon juice

  5. Corn flour is sieved and stirred until no agglomeration

  6. Filtered into the baking mold with a universal filter or the like

  7. Bring it into a preheated oven, bake at 150 ° C for 50 minutes, then bake at 200 ° C for 10 minutes.

  8. After baking, place the baking mold on the grill to cool it, release it, and then let it cool down at room temperature. Do not put it in the refrigerator until there is temperature. If you put it in the refrigerator when there is temperature, the cake will easily get out of water and get wet. The bottom of the cake after chilling has butter and will easily stick to the placed container after solidification. You can take a hot towel and you can easily demould.

Tips:

The original yoghurt can be directly selected from the original yogurt sour cream. There is no way to directly replace the cheesecake with fresh cream + 2 teaspoons of lemon juice. It is very simple. Basically, it is an action: stir all the raw materials, stir them evenly, and finally filter and bake. Tips can refer to the notes in the link below: https://www.xiachufang.com/recipe/100128345/


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