Classic Heavy Cheesecake

Overview

Chatting with 22, I feel that baking is a process that subverts concepts in many cases. When I am not baking, I feel that jam, pound cake, cheesecake, etc. are all terrible to eat! After doing it little by little, I realized that I just didn't eat the right one. I fell in love with the jam I made little by little. I hand-selected the processed fruits one by one, with real fruity pulp. I fell in love with the delicious pound cake. Even though I really gritted my teeth with so much butter when making it, the mellow, delicate and unique texture in my mouth made me want to stop. I love cheesecake! It's simply hopeless. This cheesecake has a lot of whipped cream, and it's very moist, delicate, and fragrant in the mouth! It completely subverts the previous concept of heavy cheese being dry and powdery in the mouth. For friends who don’t resist the taste of cheese, I strongly recommend you to try it

Tags

• baking
• butter
• corn starch
• cream cheese
• digestive biscuits
• fresh lemon juice
• vanilla wine
• walnut kernels
• whipping cream
• whole egg liquid
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Toast the walnut kernels in the oven until fragrant, and put the digestive biscuits into a food processor

   

2. 2 break

   

3. 3 Cut the butter into cubes and put it in the microwave on high heat for fifteen seconds to melt it into liquid form

   

4. 4 Pour in the beaten biscuit crumbs,

   

5. 5 Mix well

   

6. 6 Line the bottom and sides of the mold with oil paper of appropriate size. Pour the biscuit crumbs into the mold and flatten them with a spatula. Place them in the refrigerator for later use

   

7. 7 Mix 300 grams of whipping cream with 3 teaspoons of lemon juice and let it sit for 30 minutes to make sour cream and set aside

   

8. 8 Soften the cream cheese, add sugar and mix well

   

9. 9 Use a whisk to beat smooth

   

10. 10 Add sour cream in four portions,

    

11. 11 Beat evenly

    

12. 12 Beat the eggs,

    

13. 13 Add in four times and mix well

    

14. 14 Add 290 grams of whipping cream and mix well

    

15. 15 Add lemon juice and mix well

    

16. 16 Add vanilla wine and mix well

    

17. 17 Sift in cornstarch,

    

18. 18 Mix well

    

19. 19 Pour into mold

    

20. 20 Fill the baking sheet with cold water and put it into the middle and lower layers of the preheated oven. Put the mold into the water. Bake at 180 degrees for 35 minutes, then turn to 150 degrees and bake for 30 minutes. Turn off the heat

    

21. 21 Do not take the baked cheesecake out of the oven immediately. Leave it in the oven until it cools. Remove the plastic wrap and refrigerate overnight to unmold