Basic Baked Cheesecake-baked Cheesecake
1.
Prepare the ingredients, cream cheese, eggs, and cream to warm up at room temperature;
2.
Cut a 15 cm diameter circle with baking paper and place it on the bottom of the round cake tin with a circle around the side;
3.
Crush the biscuits, add melted butter, mix evenly, spread on the bottom of the mold, flatten with the back of a spoon, and place in the refrigerator to shape;
4.
Put the cream cheese in the mixing bowl, beat it into a soft and delicate shape with a whisk, add 30 grams of sour cream (you can directly replace it with fresh cream if there is no sour cream), and mix the fine sugar evenly;
5.
Break up the eggs, add slowly in 3 times, mix well each time, and then add the remaining 1/3;
6.
Add the fresh cream in 2 times and mix well each time;
7.
Pour the cream cheese paste into the mould with the bottom layer of the biscuits;
8.
Put it in a preheated oven at 165°C, middle and lower, and bake for about 50 minutes
9.
After the baked cake has cooled slightly, use a knife to draw a circle along the edges at the bottom and sides to separate the cake from the baking paper. After it has been fully cooled at room temperature, put it in the refrigerator overnight. The original full center will be a little sunken. , Stands for maturation, put the mold on a utensil with a smaller diameter than the base, hold the outer frame to the top to release the mold, gently tear off the baking paper to cut into pieces;
