Heavy cheesecake

Heavy cheesecake

Overview

This is a snack that you will fall in love with after one bite. Friends who like cheese should not miss it! Every bite will be more satisfying, this is the happiness of being a foodie ~ This recipe is for a six-inch round mold.

Tags

Ingredients

Steps

  1. Grind the Oreo biscuits into powder in a food processor. If you like a grainy texture, you can use a rolling pin to crush them.

    Heavy cheesecake step 1

  2. Dissolve 40g of butter in heat-insulated water into a liquid state, add it to the crumbled Oreo cookies, and stir evenly.

    Heavy cheesecake step 2

  3. Wrap the bottom of the mold with tin foil, pour biscuit crumbs into the mold, and press firmly with a rubber spatula. Place it in the refrigerator and set aside.

    Heavy cheesecake step 3

  4. Prepare the cheesecake ingredients: 190g cream cheese, 72g caster sugar, 150g sour cream, 150g light cream, 118g egg liquid (two pieces), 3 drops lemon juice, 3 drops vanilla extract, 14g corn starch.

    Heavy cheesecake step 4

  5. Soften 190g of cream cheese at room temperature, add 72g of fine sugar and stir slightly until smooth.

    Heavy cheesecake step 5

  6. Beat with an electric mixer until smooth

    Heavy cheesecake step 6

  7. Add 150g of sour cream into the cream cheese in four batches and beat evenly.

    Heavy cheesecake step 7

  8. Beat until smooth

    Heavy cheesecake step 8

  9. Add 118g of egg liquid to the cheese paste several times and mix well.

    Heavy cheesecake step 9

  10. Mixed cheese paste state

    Heavy cheesecake step 10

  11. Add 150g of whipped cream and stir evenly.

    Heavy cheesecake step 11

  12. Add 3 drops of vanilla essence and 2 drops of lemon juice and stir evenly.

    Heavy cheesecake step 12

  13. Add 14g of sifted cornstarch and mix evenly. At this time, preheat the oven to 180 degrees. Sift the cheesecake batter three times.

    Heavy cheesecake step 13

  14. Take out the refrigerated and solidified biscuit base mold, pour the cheesecake batter, and wrap the bottom of the live-bottom chiffon mold with tin foil.

    Heavy cheesecake step 14

  15. The state of cheesecake batter being poured into the mold

    Heavy cheesecake step 15

  16. Pour purified water into a deep baking pan, place a cheesecake mold in the baking pan, and place it on the middle and lower shelf of the oven. Bake: 180 degrees for 35 minutes, bake at 145 degrees for 35 minutes. Let the baked cheesecake sit in the oven for 1 hour. After cooling, take out the cake mold, cover with plastic wrap and refrigerate overnight

    Heavy cheesecake step 16

  17. The delicious "heavy cheesecake" is out of the mold! It was damaged by me taking off the mold. 😭

    Heavy cheesecake step 17

  18. It’s so delicious, I fall in love with this cake~

    Heavy cheesecake step 18