1. Oreo biscuit cooking machine grinds it into powder. If you like the graininess, you can press it with a rolling pin.
2. Dissolve 40g of butter in insulated water into a liquid state, add it to the crushed Oreo biscuits, and mix evenly.
3. Wrap the bottom of the mold with tin foil, pour the biscuits into the mold, and press it tightly with a rubber spatula. Put it in the refrigerator and refrigerate for later use.
4. Prepare cheesecake ingredients: cream cheese 190g, caster sugar 72g, sour cream 150g, light cream 150g, egg liquid 118g (two pieces) 3 drops of lemon juice, 3 drops of vanilla extract, 14g of corn starch.
5. 190g of cream cheese softens at room temperature, add 72g of caster sugar and stir slightly, beat until smooth.
6. Electric whisk until smooth
7. Add 150g of sour cream into the cream cheese four times and beat evenly.
8. Hit smoothly
9. Add 118g of egg liquid to the cheese paste several times and stir evenly.
10. The state of the mixed cheese paste
11. Add 150g of whipped cream and mix well.
12. Add 3 drops of vanilla extract and 2 drops of lemon juice and mix well.
13. Add 14g of sieved corn starch and mix well. At this time, the oven is preheated up and down to 180 degrees. Sift the cheesecake batter three times.
14. Take out the biscuit bottom mold that has been frozen and solidified, pour the cheesecake batter, and wrap the bottom of the live chiffon mold with foil.
15. The cheesecake batter is poured into the mold
16. Fill the deep baking pan with pure water, put the cheesecake mold in the baking pan, and place it in the lower middle of the oven. Baking: 180 degrees up and down for 35 minutes, 145 degrees for 35 minutes. The baked cheesecake is stuffy in the oven for 1 hour. After cooling, take out the cake mold, cover with plastic wrap, and refrigerate overnight
17. The delicious "heavy cheesecake" has been demoulded! It was crippled by my demoulding. 😭
18. Delicious, fall in love with this cake~
Tips:1. Sour cream production method: add 3 tablespoons of freshly squeezed lemon juice to 150g whipped cream, mix well, cover with plastic wrap and let stand for one hour, even sour cream.
2. It takes a lot of effort to unmold the cooled cheesecake, so I left the mold unmolded. Perfect demoulding: the cheesecake can be easily demoulded after putting it in the 90 degree oven for a few minutes
