Classic Heavy Cheesecake

Overview

I particularly like the taste of this cake. It’s very memorable. I don’t like to make a mirror surface, so I like to bake it like this. I put it in the refrigerator for four hours before eating. I use a 6-inch round grinder

Tags

• baking
• cheesecake
• butter
• corn starch
• digestive biscuits
• egg
• mascarpone cheese
• vanilla extract
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 First take out the grinding tool and wrap it in tin foil to prevent moisture from getting in. When baking, use the water bath method. The butter will be insulated from the water and turn into liquid. Then put the digestive biscuits into a plastic bag and break them into pieces. Add the butter and stir evenly. Put it into a round grinding tool to make a cake base. Use a spoon to flatten it

2. 2 Beat the mascarpone cheese with sugar until smooth, then add eggs one by one, then add vanilla extract, milk, lemon juice, and cornstarch, mix well in batches, then add in and mix well

3. 3 Pour the cake batter in, then add your favorite fruit, I put mango, and then pour the cake batter on top

4. 4 Put the cake into the preheated oven, add some water to the bottom baking pan, place the cake on the baking grid, bake in the middle layer, the temperature is 160 degrees, bake for one hour

5. 5 During the baking process, if the surface is colored, you can cover it with tin foil

6. 6 Take it out of the oven after one hour, let it cool, put it in the refrigerator for four hours before taking it out

7. 7 Take off the film in four hours

8. 8 Cut

9. 9 Very delicious