Xiaoshan's classic New York cheesecake (heavy cheesecake)
Overview
I have made several versions of cheesecake, and I often make it for myself. This is the first time I made this recipe. It tastes really good, delicate and fragrant, so I must recommend it.
Tags
Ingredients
Steps
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Soften the cream cheese to room temperature, and line the mold with baking paper (both on the bottom and around it).
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Heat the butter and milk until the butter is completely melted but do not overheat, and set aside until it is not hot to the touch.
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That's it after melting.
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Take another container and beat the egg yolks and 30g of fine sugar until the color turns white.
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Sift in the cornstarch and stir evenly.
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Pour in the cooled butter and milk solution and mix well.
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Stir the solution in medium and slowly simmer over low heat until it becomes a thick paste.
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Take another container and beat the softened cream cheese at room temperature until smooth
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Mix the smooth whipped cream cheese with the thick batter from step 7.
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Take another container, add the egg whites to the fine sugar in three batches and beat until 6 points (before wet foaming).
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Mix the whipped egg whites with the cheese paste that was mixed evenly in step 9 (first put half of the egg whites into the cheese paste and mix well, then add the remaining half).
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The picture shows the mixed cheese paste.
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Pour into a mold lined with baking paper and smooth the surface.
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Preheat the oven to 160 degrees and bake in insulated water (water bath method) for about 60 minutes. Just paint the surface. After baking, cool down at room temperature and refrigerate for 4-5 hours. After completely solidified, remove from the mold and eat.
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Osan Susumu's incomparable recipe creates the perfect rich cheesecake.
