Cheesecake

Name: Cheesecake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 440g Cream cheese; 142g Sugar; 142g milk; 4 egg; 27g corn starch; 22g Lemon juice; 27g rum; 180g Oreos; 90g butter

by Breeze

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Me: "I want to eat cake..."
Son: "I want to eat too..."
Me: "I just want to eat..."
Son: "...I'll do it, what would you like to eat?"
Me, grilled the refrigerator: "I haven't eaten cheese for a long time"
Son: "...good 😂😂"
✌✌Yeah! !
There was a big event for a certain treasure on March 8th, and I bought a bunch of cheese and light cream. It happened that my son was at home recently. He was very interested in cooking food and had a serious attitude. I quickly fulfilled him. I provided the ingredients, made a hand, took a photo, handed something or something, prepared a free tasting, and made suggestions. Let's be the one who joins in quietly...
This one uses Junzhi’s 6-inch formula and the proportioned 8-inch cheese is very successful. "

Ingredients

440g Cream Cheese
142g Sugar
142g Milk
4 Egg
27g Corn Starch
22g Lemon Juice
27g Rum
180g Oreos
90g Butter

Cheesecake

1. Melt the butter, pour in the crushed Oreos and mix well.

2. The mixed Oreo pieces are poured into a mold and compacted and placed in the refrigerator for refrigeration.

3. The cream cheese softens with water.

4. After the cream cheese is softened, add sugar and beat with a whisk until smooth.

5. Add eggs in portions and mix well.

6. Add the lemon juice, I use fresh lemons. When squeezing it, filter it through a strainer first, so the flesh will not go in.

7. Add cornstarch and mix well.

8. Add the rum and mix well.

9. Add milk and mix well.

10. Let it stand for a while, and pour it into the cake tin.

11. Gently shake the cake mold a few times to remove small bubbles.

12. Pour hot water into the baking pan, and wrap the cake mold with tin foil to prevent water from entering the mold. One hour later, the surface of the cake is golden yellow. You can poke it in with a toothpick to check the maturity and come out of the oven.

13. After cooling, put it in the refrigerator for 4 hours before demoulding. I made it at night, and it happened to wake up the next morning to start eating.