Mini Heavy Cheesecake

Mini Heavy Cheesecake

1. Pour sugar and water into a small pot, heat it on low heat until the sugar melts, pour it into a container and let cool

2. After the sugar water cools, pour the cherry wine and stir well

3. Pour the cherry juice (the cherry juice used here is taken from the canned cherry pie filling)

4. Stir well and set aside

5. Put the digestive biscuits in a plastic bag, crush them with a rolling pin, and put them in a bowl

6. The butter melts into a liquid state in water and pours it into the biscuit residue

7. Stir well

8. Spread a thin layer of butter evenly on the inside of the mold, then pour in the well-mixed biscuits, press flat, and set aside

9. Whip the cream cheese that has softened at room temperature evenly, add sugar and continue beating

10. Add eggs in portions

11. Whipped evenly

12. Pour in lemon juice

13. Whipped evenly

14. Pour in cornstarch

15. Whipped evenly

16. Pour milk

17. Whipped evenly

18. Pour the cherry wine syrup

19. Whipped evenly

20. Add vanilla extract

21. After whipping evenly, the cheesecake batter is ready

22. Use a spoon to scrape the bubbles on the surface

23. Then pour the cake batter into the mold

24. Put it into the middle layer of the oven, and pour boiling water into the bottom baking pan at the same time, and bake for about 30 minutes, during which time the surface of the cake is covered with tin foil.

25. Refrigerate for about 4 hours after being out of the oven, and ready to be eaten after demoulding

Tips:

1. The amount of cherry wine sugar liquid will be more, and it can be stored in a clean small bottle and can be used when making other cakes or desserts; I used it this time and made the leftovers of the cake. Some of them are added at will. If you don’t want to make it specially, you can use 40g milk + 10g rum to replace this part of the cherry wine sugar liquid;
2. The egg liquid should be added in batches, each time it must be beaten evenly before adding the next time; when adding other ingredients, it is also necessary to mix well before adding the next one;
3. The bubbles on the surface of the finished cheese paste must be scraped before baking, otherwise the surface of the baked cake will be uneven;
4. Cover the tin foil halfway, because I don't want to have too much color on the surface. If you don't mind, you don't need to cover it, just bake it until it's finished;