Heavy Cheesecake

Name: Heavy Cheesecake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Light cream; 240g Whole egg liquid; 144g Sugar; 160g Oreo Cookies; 40g butter; 480g Cream cheese

by Good baking ~ teaching service of steaming and baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Increase some cheese, and eat a master!

Compared to the light cheesecake like "Xiaojiabiyu",
Every bite is tamped and filled with heavy cheesecake,
It is the choice that cheese can't stop.

(The following is a small class of food, highlight the key points)
It is said that the heavy cheesecake originated from the "Doryon" cake,
It's very similar to the current pudding,
It is a cake made by adding ingredients such as milk juice and eggs to cheese.
According to records, in the first Olympic Games,
The "Doryon" cake was once used to entertain the athletes.

At the dessert shop, when you have entanglement,
Faced with a dazzling array of cakes, I don’t know what to do with Hershey,
It's okay to order a heavy cheesecake!
Delicate and smooth heavy cheese with crispy bottom,
After a long aftertaste in the mouth, it slowly melted away,
Let you have time to feel the good taste of every moment! "

Ingredients

Heavy Cheesecake

1. Put the crushed Oreo biscuits into a basin, and use a rolling pin to process them into powder. The cream cheese is warmed to room temperature.

2. Heat the butter with water until it melts, add it to the crushed Oreo, and mix with a rubber spatula until it can be kneaded into a dough by hand.

3. Fill the butter biscuit evenly into the mold and spread it flat, and use one end of a rolling pin to compact the bottom of the biscuit. (Spread a layer of butter on the inside of the mold and freeze it for better demolding).

4. Use a rubber spatula to crush the warmed cream cheese until it becomes a fine and thick paste.

5. In another basin, mix the whipped cream, egg liquid, and sugar evenly.

6. Do not over-mix and cause a lot of bubbles to enter and affect the taste of the cake.

7. Add the egg-milk liquid in (6) 6-10 times to the softened cream cheese. Each time you add it, you need to gently stir it evenly to avoid excessive stirring to produce a lot of bubbles.

8. Pour the evenly stirred cheese paste (if there is still a small amount of lumps after stirring, you can filter it with a sieve) evenly into the mold, put the mold into the baking tray, slightly lift the mold containing the heavy cheesecake and shake it on the chopping board 2-3 , So that the bubbles in the cake are expelled.

9. Turn on the oven, turn on the power, select the up and down heating cycle hot air mode, set the temperature to 90 degrees, and set the time to 120 for baking. After the baking is finished, wait until the cake cools, put it in the refrigerator and release it from the mold for consumption.

Tips:
TIPS:
1. When making the bottom of the biscuit, it must be flattened and firm, so that the mold and cut pieces will not be loose.
2. In the case of low temperature, cream cheese is not easy to stir smoothly, but it can be stirred smoothly with warm water.
3. After the cake is cooled, put it in the refrigerator for at least 6 hours before being demolded. Before demolding, place it in the freezer for a while, then use a towel to heat the outside of the mold or use a fire gun to demold. If you don't eat it right away, you can wrap it in plastic wrap and store it in the refrigerator. It can be eaten within 20 days.