Whole Egg Overweight Cheesecake
1.
Cut 300 grams of cream cheese into small pieces and fully soften at room temperature.
The 6-inch cake, 300 grams of cheese, is worthy of being an overweight cheesecake!
2.
Add 50 grams of milk and stir well with insulated water.
3.
Stir until smooth and free of particles.
Using an electric whisk will save effort. All the mixing work of this cake can be done with electric tools, so there is no need to worry about defoaming and crevices.
4.
Add 65 grams of white sugar, stir well and let cool for later use.
5.
When the cheese paste has cooled to close to hand temperature, add an egg and stir well.
6.
Add another egg and mix well again.
7.
Add 50 g whipping cream
8.
Add 5ml of brandy or rum to enhance the aroma and stir well.
If neither of these are available, it can be omitted.
9.
Finally, add 20 grams of corn starch and mix well. It can be stirred with an electric whisk, the starch will not become gluten.
10.
Due to the use of electric tools to stir, there will be many small bubbles on the surface of the cheese paste, which can be gently scraped with a spatula to make the surface of the finished product smooth and beautiful.
11.
Cover the bottom of the 6-inch round movable bottom mold with greased paper, and coat the walls with butter.
I didn't make the base of the biscuit. One is because the calories are too high and the taste is too greasy; the other is to ensure the pure taste of the super rich milk cheese.
12.
Pour the cheese paste slowly.
13.
Preheat the oven for 10 minutes, the upper and lower heat is 160 degrees, put the grilling net on the deep baking tray, and place it in the middle and lower layer of the oven.
14.
Fill the baking tray with boiling water to form a good water bath environment immediately. Put the cake in the oven, heat up and down at 160 degrees, and bake for 60 minutes.
15.
Time is up, it's out! Under normal circumstances, the surface of the baked cake will not be very heavy. If you want a heavier color, you can move the cake to a layer after baking, and bake it at 170 degrees for 3 to 5 minutes.
16.
Don't demould, after fully cooling, put it in the refrigerator for 4 hours.
17.
After refrigerating, demould and cut into pieces.
Tips:
1. The cream cheese must be stirred evenly without particles;
2. The cheese paste is cool to the hand temperature, then add eggs, each time you add, stir evenly and then add the next one;
3. The water bath method is best to heat the water and bake it in the lower layer of the oven;
4. Demould after refrigerating.
