1kg Cream Cheese Super Heavy Cream Cheesecake
1.
I bought 1kg of cream cheese and used it all at once. The enough ingredients needed the rich cream cheese flavor.
2.
The cream cheese is divided into large pieces and fully softened at room temperature. In summer, when the room temperature is high, there is no insulation water to melt.
3.
The large pieces of cream cheese are softened and then divided into smaller pieces.
4.
Beat with an electric whisk until the sugar and cream cheese are smooth, add the eggs one by one and mix well.
5.
Add 40ml rum and 40g cornstarch.
6.
Then add 250lml of milk and stir evenly with an electric whisk to complete the cake batter.
7.
Pour the cake batter into the cheese cake tin. Baking paper is spread on the bottom of the mold to facilitate demoulding.
8.
This time I used all the 1kg of cream cheese, and the cheese cake mold couldn't fit, so I used the pizza pan to fill the remaining cake batter.
9.
In the water bath method, add boiling water to the baking tray and preheat at 160 degrees for 5 minutes. Put the cheese cake mold in the baking tray with boiling water in the middle layer, and put the pizza tray in the lower layer and bake for 45 minutes.
10.
After 45 minutes, change the pizza pan to the baking pan, place the cheesecake mold on the lower layer, and bake for another 15 minutes. Always observe whether the surface of the cheesecake in the oven becomes heavier in color. Don't burn it. If the surface is black, it will not look good.
11.
After allowing it to cool naturally, wrap the mold with plastic wrap and put it in the refrigerator for 4 hours.
12.
Demoulding. Cut the pizza plate well, and see the effect. The cake has a delicate body, a strong milk flavor, and a real heavy cheese flavor, which is much stronger than the one sold outside!
13.
Cutting the cheese cake mold is equally effective! The cake is delicate and creamy! Enough to eat for a few days this time, I have enough cream cheese addiction!
