Heavy Cheesecake
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Cheese base material: Guyou biscuits: 50g, butter: 30g Cheese paste material: Anjia cream cheese: 227g, caster sugar: 70g, eagle corn flour: 12g, egg: 70g, milk: 130g, Vanilla extract: 2 grams
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Production: 1. Two layers of tin foil outside the movable bottom mold
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2. Put the biscuits in the fresh-keeping bag and use a rolling pin to crush them
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3. Use a larger sieve to sift out the remaining granular biscuits, and continue to use the same method to sift out the remaining biscuits
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4. Add butter melted in insulated water into the cookie crumbs and mix together until they can be kneaded into a dough.
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5. Put the bottom of the biscuit in the mold and flatten it, press the bottom of the biscuit and put it in the refrigerator until the cheese paste is made
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6. Then make the cheese paste. After the cheese is softened at room temperature in advance, beat it with fine sugar and cornstarch powder.
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7. In the process of beating, stop and scrape the area around the egg-beating bowl with a rubber spatula before beating. Repeat the operation 3 times to fully blend and evenly blend.
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8. Add eggs in portions and mix well
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9. Add vanilla extract and milk and mix well
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10. Strain the beaten cheese paste
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11. Put the mold into the baking tray, pour the filtered cheese paste into the cookie bottom mold prepared in advance, pour some cold water into the baking tray (bake over water)
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12. Preheat the oven to the upper and lower fire 160°, bake for about 60 minutes until the surface is colored and the cheesecake batter does not shake significantly when shaking (the actual time is subject to the actual operation, the time is for reference only) The baked cheesecake needs to be cold Then put it in the refrigerator and refrigerate for 5 hours before taking it out, demoulding and cutting into pieces.
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Finished
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