New York Cheesecake (6 Inches)

New York Cheesecake (6 Inches)

by Moon Shadow 2016

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

New York Cheesecake (6 Inches)

1. Break the fingerbread with a mixer

New York Cheesecake (6 Inches) recipe

2. Heat 30g butter over water

New York Cheesecake (6 Inches) recipe

3. Mix well with the crackers

New York Cheesecake (6 Inches) recipe

4. Spread the bottom of the biscuit on the bottom of the 6-inch round mold, compact it, and put it in the refrigerator for 30 minutes

New York Cheesecake (6 Inches) recipe

5. Add 40g butter to the milk, simmer until the butter melts, turn off the heat, and let it warm

New York Cheesecake (6 Inches) recipe

6. Add 25g of sugar to the egg yolk and beat with a manual whisk until it becomes viscous and whitish

New York Cheesecake (6 Inches) recipe

7. Add cornstarch and mix well

New York Cheesecake (6 Inches) recipe

8. Pour into the milk butter liquid and mix well

New York Cheesecake (6 Inches) recipe

9. Put it on the fire again, heat on a low fire and stir constantly, until it cooks until thick and streaky, turn off the fire

New York Cheesecake (6 Inches) recipe

10. Cut the cream cheese into small pieces and place in a large bowl. Beat in insulated water until smooth

New York Cheesecake (6 Inches) recipe

11. Whipped smooth cheese

New York Cheesecake (6 Inches) recipe

12. Add the viscous sauce cooked in step 9

New York Cheesecake (6 Inches) recipe

13. Stir well

New York Cheesecake (6 Inches) recipe

14. Add the egg whites to 30g sugar in three times, beat with an electric whisk to 6 to distribute, then a big hook will appear, the state before wet foaming

New York Cheesecake (6 Inches) recipe

15. Take half of the beaten egg whites and put them in the cheese paste, stir evenly

New York Cheesecake (6 Inches) recipe

16. Add the remaining half and stir evenly

New York Cheesecake (6 Inches) recipe

17. Pour the finished egg batter into the mold with the bottom of the cake, and wrap the bottom with tin foil

New York Cheesecake (6 Inches) recipe

18. Water bath method (pour about 1.5cm high hot water in the baking pan, and bake with insulated water), and bake it to a light baking color on the surface

New York Cheesecake (6 Inches) recipe

19. Let cool at room temperature, refrigerate until completely solidified, then demould, ready to eat

New York Cheesecake (6 Inches) recipe

20. Slice with a sharp knife

New York Cheesecake (6 Inches) recipe

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