Heavy cheesecake

Overview

Compared to Xiaojia's light cheesecake, the heavy cheesecake that is filling and filling in every bite is the choice for those who have a craving for cheese. (The following is a small gourmet lesson, please highlight the important points) It is said that heavy cheesecake originated from Torreon cake, which is very similar to today's pudding. It is a cake made by adding milk, eggs and other ingredients to cheese and then boiling it into shape. There are records that at the first Olympic Games, Torreon cake was served to entertain the athletes. When you're in a dessert shop and don't know what to do when faced with a dazzling array of cakes, you're right to order a heavy cheesecake! The delicate and smooth heavy cheese and the crispy and fragrant cake base will slowly melt in your mouth after a long aftertaste, giving you time to savor every moment of the good taste!

Tags

• baking
• afternoon tea
• students
• butter
• cream cheese
• oreo cookies
• sugar
• whipping cream
• whole egg liquid

Ingredients

Steps

1. 1 Place the crushed Oreo cookies into a bowl and use a rolling pin to crush them into powder. Bring cream cheese to room temperature. 2-3-4-. 5-6-7-8-9-

   

2. 2 Heat the butter over water until it melts, add it to the chopped Oreos, and mix well with a rubber spatula until it can be kneaded into a ball.

   

3. 3 Evenly fill the mold with butter biscuit crumbs and flatten the biscuit base with the end of a rolling pin. (Smear a layer of butter on the inside of the mold and freeze it for easier demoulding).

   

4. 4 Use a rubber spatula to crush the warmed cream cheese and stir until it becomes a fine and thick paste

   

5. 5 Take another basin and mix the light cream, egg liquid, and sugar evenly.

   

6. 6 Do not over mix to cause a large number of bubbles to enter and affect the taste of the cake.

   

7. 7 Add the egg milk liquid in (6) to the softened cream cheese in 6-10 batches. Stir gently and evenly each time to avoid over-stirring to produce a large number of bubbles.

   

8. 8 Pour the evenly stirred cheese paste (if there are still a few lumps after stirring, you can filter it with a sieve) evenly into the mold, place the mold into the baking pan, slightly lift the mold containing the heavy cheesecake and shake it on the chopping board for 2-3 times to expel the air bubbles in the cake.

   

9. 9 Turn on the oven, turn on the power, select the up and down heating circulation hot air mode, set the temperature to 90 degrees, and set the time to 120 for baking. After baking, wait for the cake to cool, place it in the refrigerator, and then unmold it before eating.