New York Cheesecake (6 Inches)
1.
Break the fingerbread with a mixer
2.
Heat 30g butter over water
3.
Mix well with the crackers
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
5.
Add 40g butter to the milk, simmer until the butter melts, turn off the heat, and let it warm
6.
Add 25g of sugar to the egg yolk and beat with a manual whisk until it becomes viscous and whitish
7.
Add cornstarch and mix well
8.
Pour into the milk butter liquid and mix well
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
10.
Cut the cream cheese into small pieces and place in a large bowl. Beat in insulated water until smooth
11.
Whipped smooth cheese
12.
Add the viscous sauce cooked in step 9
13.
Stir well
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
15.
Take half of the beaten egg whites and put them in the cheese paste, stir evenly
16.
Add the remaining half and stir evenly
17.
Pour the finished egg batter into the mold with the bottom of the cake, and wrap the bottom with tin foil
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
19.
Let cool at room temperature, refrigerate until completely solidified, then demould, ready to eat
20.
Slice with a sharp knife