Heavy cheesecake🍰

Overview

I learned how to bake, and I like making biscuits and bread the most. I don’t like cakes much, but I love this heavy cheese. It’s soft and rich, pure and delicate, and has endless aftertaste. Let’s come together~

Tags

• baking
• children
• afternoon tea
• butter
• corn starch
• cream cheese
• egg
• oreo cookies
• vanilla extract
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Melt butter in hot water.

   

2. 2 package of Oreo biscuits, remove the filling, is exactly 100g, place in a plastic bag and crush with a rolling pin.

   

3. 3 Pour the crushed biscuits into butter and stir evenly, then pour into a 6-inch cake mold and compact with a spoon.

   

4. 4 After compacting, place it in the refrigerator and set aside until the cake base is ready.

   

5. 5 After the cream cheese has softened at room temperature, add sugar and beat with a whisk until smooth and without any particles.

   

6. 6 Add eggs and beat evenly. Add one egg and beat well, then add the next and beat until completely combined.

   

7. 7 Add lemon juice and mix well. I put the mixing bowl on the scale and squeezed in the lemon juice.

   

8. 8 Add cornstarch and beat evenly; add milk and vanilla extract and beat evenly to complete the cake batter.

   

9. 9 Pour the whipped cake batter into the cake mold with the cake base lined.

   

10. 10 Place the cake mold into the baking pan, and pour hot water into the baking pan (the amount of water will depend on the baking pan, it is best to cover half of the cake mold. My baking pan is relatively shallow, so I only add it to 2/3 of the baking pan). If the cake mold has a removable bottom, you need to wrap a layer of tin foil around the outside of the mold to prevent water from entering the bottom. Bake in the oven at 160 degrees for 1 hour, until the surface is golden brown.

    

11. 11 Store the baked cake in the refrigerator for more than 4 hours, then unmold and cut into pieces for consumption.