Name: Classic Heavy Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 380g Cream cheese; 145g Caster sugar; 290g Light cream; 3 tsp Fresh lemon juice; 235g (about 4 pieces) Whole egg liquid; 1+1/2 teaspoon Lemon juice; 1 tbsp Vanilla wine; 28g corn starch; 180g Digestive Biscuits; 40g walnut; 80g butter

Classic Heavy Cheesecake

by Ah 511

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Chatting with 22 talks about the feeling of baking. In many cases, it is the process of subverting the concept and not baking. It feels that jam, pound cake, cheesecake, and god horse are all terrible!
After making it a little bit, I realized that I just didn’t get the right thing.

A little bit in love with the jam made by myself, one by one, I personally select the processed fruits, the real fruity pulp, fall in love with the delicious pound cake, even though I really gritted my teeth with so much butter when I made it, but I ate my mouth. It has a mellow and delicate taste, but it makes people want to stop.

Love cheesecake! There is no cure for this cheesecake with a lot of whipped cream. The entrance is very moist, delicate and mellow!
It completely overturns the previous concept of heavy cheese with a dry taste and a grainy taste in the mouth. Friends who do not resist the taste of cheese, I strongly recommend you to try it."

Classic Heavy Cheesecake

1. Put the walnuts into the oven and bake them until fragrant, and put the digestive biscuits into the food processor.

2. Smash

3. Cut the butter into pieces and put it in the microwave on high heat for 15 seconds to melt into a liquid

4. Pour in the beaten biscuits,

5. Mix well

6. Spread oily paper of appropriate size on the bottom and around the mold, pour the biscuits into the mold and flatten it with a spatula, and put it in the refrigerator for later use

7. Add 300 grams of whipped cream and 3 tsp of lemon juice, mix well and let stand for 30 minutes to make sour cream.

8. Soften the cream cheese, add sugar and mix well

9. Beat smoothly with a whisk

10. Add the sour cream in four portions,

11. Beat well

12. Beat the eggs,

13. Add in four times and mix well

14. Add 290 grams of whipped cream and mix well

15. Add lemon juice and mix well

16. Add the vanilla wine and mix well

17. Sift in cornstarch,

18. Stir well

19. Pour into the mold

20. Put cold water in the baking tray into the lower part of the preheated oven, put the mold in the water, and bake the upper and lower pipes at 180 degrees for 35 minutes, then turn to 150 degrees for 30 minutes and turn off the heat.

21. Don’t put the baked cheesecake out of the oven right away, put it in the oven until it cools, take out the plastic wrap, refrigerate, and demould overnight

Tips:
If it is difficult to demold after refrigeration, put the mold in the upper and lower tubes of the oven and heat it at 100 degrees for a few minutes, and then pour it out once it is poured.
The formula is two quantities of 6-inch molds