Heavy cheesecake

Overview

Has anyone ever wondered about the difference between heavy cheesecake and light cheesecake? In fact, it is very simple. Heavy cheese is pure cheese while light cheese contains cake flour. As for which one you prefer, it all depends on personal preference. The taste of cheese is always praised by people, with its delicate, moist, rich and soft feeling, and enthusiasts will always choose a heavy cheese from time to time to relieve their obsession with it. When eating heavy cheesecake, savoring it in small bites will make you feel its concentrated charm. That touch-and-go texture is simply unenjoyable! Refrigerated cheesecake is a very good choice whether in summer or winter.

Tags

• baking
• children
• cheesecake
• birthday
• anchor cream cheese
• butter
• eagle corn flour
• egg
• guyou biscuits
• vanilla extract
• fine sugar
• milk

Ingredients

Steps

1. 1 Cheese base ingredients: Guyou biscuits: 50g, butter: 30g cheese paste ingredients: Anchor cream cheese: 227g, fine sugar: 70g, corn flour: 12g, eggs: 70g, milk: 130g, vanilla extract: 2g

   

2. 2 Production: 1. Wrap two layers of tinfoil on the outside of the live bottom mold

   

3. 3 Put the biscuits in a plastic bag and use a rolling pin to crush them

   

4. 4 Use a larger sieve to sift out the remaining biscuits, and continue to use the same method to sift out the remaining biscuits

   

5. 5 Add the butter melted in heat-proof water to the biscuit crumbs and mix well until it can be kneaded into a ball

   

6. 6 Place the biscuit bottom into the mold and flatten it. Place the biscuit bottom into the refrigerator and refrigerate until the cheese paste is ready

   

7. 7 6.. Next make the cheese paste. Soften the cheese at room temperature in advance and beat it evenly with fine sugar and cornstarch

   

8. 8 During the beating process, stop and use a rubber spatula to scrape off the surrounding area of the egg-beating bowl before beating. Repeat this operation 3 times until the egg mixture is fully blended

   

9. 9 Add eggs one at a time and mix thoroughly

   

10. 10 Add vanilla extract and milk and mix well

    

11. 11 Strain the beaten cheese paste

    

12. 12 Place the mold into the baking pan, pour the filtered cheese paste into the prepared biscuit base mold, and pour some cold water into the baking pan (baking with water)

    

13. 13 Preheat the oven to 160° and bake for about 60 minutes until the surface is colored and the cheesecake batter does not shake significantly when shaking (the specific time is subject to actual operation and is for reference only). The baked cheesecake needs to be cooled and placed in the refrigerator for 5 hours before taking it out of the mold and cutting it into pieces for consumption

    

14. 14 Done

    

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