Super heavy cream cheesecake made with 1kg cream cheese

Overview

I like to eat the cake body of heavy cream cheesecake, but I don’t like the biscuit base, so I make the cake body myself. The cheesecake without the biscuit base only has the rich milky flavor of heavy cream cheese, (●'◡'●). The 1kg of cream cheese you buy can be used up at one time. If you want it to taste delicious, you must use enough ingredients! ! ! If the cheesecake mold doesn’t fit, I’ll use a pizza pan for the rest, which will work just as well. If you like sweets, you can add more sugar according to your personal taste. Ever since I made my own heavy cheesecake, I no longer eat the ones from outside Western pastry shops. I feel that the taste is not as rich and creamy as my own homemade cheesecake. Also, the claims that there are no additives may not be true.

Tags

• baking
• corn starch
• cream cheese
• egg
• rum
• fine sugar
• milk

Ingredients

Steps

1. 1 I bought 1kg of cream cheese and used it all at once. It is enough to have the rich flavor of heavy cream cheese.

   

2. 2 Break the cream cheese into large chunks and soften thoroughly at room temperature. In summer, when the room temperature is high, there is no insulated water to melt.

   

3. 3 Soften the large chunks of cream cheese and then break into smaller chunks.

   

4. 4 Beat the sugar and cream cheese with an electric mixer until smooth, add eggs one by one, and mix evenly.

   

5. 5 Add 40ml rum and 40g cornstarch.

   

6. 6 Add 250lml of milk and stir evenly with an electric egg beater to complete the cake batter.

   

7. 7 Pour the cake batter into the cheesecake mold. The bottom of the mold is lined with baking paper to facilitate demolding.

   

8. 8 This time I used 1kg of cream cheese and the cheesecake mold couldn't fit in it, so I used a pizza pan to fill the remaining cake batter.

   

9. 9 For the water bath method, add boiling water to the baking pan and preheat it at 160 degrees for 5 minutes. Place the cheesecake mold in the baking pan filled with boiling water in the middle layer, place the pizza pan in the lower layer, and bake for 45 minutes.

   

10. 10 After 45 minutes, transfer the pizza pan to a baking pan, place the cheesecake mold on the bottom layer, and bake for another 15 minutes. Keep an eye on the surface of the cheesecake in the oven to see if it becomes darker. Don't burn it. A blackened surface will not look good.

    

11. 11 After letting it cool naturally, wrap the mold in plastic wrap and place it in the refrigerator for 4 hours.

    

12. 12 Remove from the mold. Cut the pizza in the pan and look at the result. The cake is delicate, rich in milk flavor, and has a real strong cheese flavor, which is much stronger than the ones sold outside!

    

13. 13 Cutting the cheesecake mold works just as well! The cake body is delicate and the milky aroma is rich! This time it’s enough to last for a few days, so you can satisfy your craving for creamy cheese!