Classic Heavy Cheesecake

Overview

The milky aroma is strong and lingering

Tags

• baking
• children
• afternoon tea
• butter
• cheese paste
• corn starch
• egg
• pure milk
• white sugar
• cheese cheese
• protein

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and put them in separate containers. Put the cheese, butter, and 30 grams of sugar in a larger stainless steel basin and heat until basically melted

   

2. 2 Add pure milk to the cheese paste and stir until smooth and basically without any particles

   

3. 3 Pour in the egg yolk liquid while stirring, and stir evenly

   

4. 4 Sieve the cornstarch into the cheese paste (the starch can actually be added or not), and stir evenly

   

5. 5 Pour the remaining 60g of white sugar into the egg whites in three batches and beat until the egg whites have obvious lines and the buckles will not fall off. (It is recommended that when beating the egg whites, the eggs used are not taken out from the refrigerator. The egg whites taken out of the refrigerator cannot rise. I have tried it several times)

   

6. 6 Add the beaten egg whites into the cheese batter in three batches and mix evenly. At this time, preheat the oven to 160 degrees for 10 minutes. Wrap the bottom of the 8-inch cake mold with tin foil. Pour the cheese batter into the mold and gently tap it a few times to create bubbles

   

7. 7 Preheat the oven, use the water bath method, fill the baking pan with water, put the cake mold into the baking pan, and set the middle shelf of the oven at 160 degrees for 10 minutes. After the skin of the cake is colored, bake at 130 degrees for 50 minutes. Don't rush out of the oven after baking. Use chopsticks to hold the oven door open to open a small gap. Let the cake cool naturally for about an hour in the oven before taking it out of the mold. At this time, the cake will shrink a little

   

8. 8 Put it in the refrigerator for more than 4 hours. I kept it overnight, and the taste is lingering