The deeper and deeper the temptation---cheesecake, cheesecake, cheesecake... Every time I mention this name that people love and hate, there will always be people trying to suppress the dripping water that they are about to drip. Love it because it's delicious. Hate it because of its heat. Many people who like cheesecakes are unknowingly falling into the trap of cheesecake. Maybe at first, you thought that cheesecake is not the flavor you are keen on, but it is obviously too late to draw this conclusion. Early, with repeated tastings, you will find that it attracts you more and more, from light cheese to medium cheese to heavy cheese. Step by step, deeper and deeper, you can't extricate yourself. I have introduced a lot of cheesecakes in my blog. Light cheesecake, I prefer the extremely simple formula, the same, heavy cheesecake, I also prefer the classic taste without modification. Simple, but it has a tempting flavor. Reference component: 6 inch round die Baking: the lower layer of the oven, fire up and down 160 degrees, and bake for 1 hour in a water bath
First make the bottom of the cake (100 grams of digestive biscuits, 50 grams of butter). Take a fresh-keeping bag, put the digestive biscuits into the fresh-keeping bag, fasten the mouth of the fresh-keeping bag, and press the digestive biscuits into a broken shape with a rolling pin. Cut the butter into small pieces and heat it to dissolve in a liquid state. Pour the digested biscuits into the butter, grab it by hand, pour it into a 6-inch cake mold, spread it evenly on the bottom of the cake mold, and press it with a small spoon. After laying the bottom of the biscuit, put the cake mold into the refrigerator for storage.
After the cream cheese softens at room temperature, add fine sugar and use a whisk to make it smooth and free of particles.
Add the eggs and beat them evenly with an egg beater. Eggs should be added one by one, first add the first one and use the egg beater to mix with the cheese, then add the next one
Pour in lemon juice and whipped evenly
Pour cornstarch and whipped evenly
Pour milk, rum, vanilla, and mix evenly
Finally whipped the finished cake paste as shown
Pour the cake paste into the cake mold at the bottom of the cake.
Put the cake mold in the baking tray and pour hot water into the baking tray. The hot water is preferably not half the height of the cake. If it is a live cake mold, you need to put a layer of tin foil on the bottom of the cake mold to prevent the bottom from entering the water. Put the baking tray in a preheated 160 degree oven, bake for 1 hour, and bake until the cake surface is golden yellow.
Baked cake, put it in the refrigerator for 4 hours, demould and cut into pieces
1. "Cheesecake" and "Cheese Cake" are the same cake, but the name is different. Cheesecake is divided into light cheese, medium cheese and heavy cheesecake according to the content of cheese. The light cheesecake has a low cheese content and a refreshing taste. The cheesecake is rich in cheese and has a delicate and rich taste. 2, the main raw material of cheesecake cream cheese, also known as cream cheese, cream cheese, etc., its fine texture, refreshing taste, is a kind of cheese that is most suitable for making cheesecake. Cream cheese is slightly harder when it is refrigerated. It can be softened after being left at room temperature for a period of time or heated by water. It can be whipped with a whisk to make a cheesecake. 3. Lemon juice refers to the juice squeezed from fresh lemon, which is used to improve the taste of heavy cheesecake. 4, the water bath method is commonly used in the baking of cheesecake, it can avoid the cheese cake is too old to roast, the taste is rough or the taste is more "face". It also prevents cracking of the top of the cake when it is baked. 5, cheesecake is relatively fragile when it is released, do not rush to demould at this time, put it in the refrigerator for 4 hours and then demould and cut into pieces, the best effect.