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The classic cheese cake is even more delicious this way.
Cheese cake, cheese cake, it is hard for anyone who has ever eaten it to resist its delicious taste. Although cheese cake contains a high calorie content, its sweet, smooth, and creamy taste makes those who are a little afraid of getting fat love and hate it. In fact, for many people, cheese cake is something they have eaten but not made. However, the method of making cheese cake is not as difficult as you might think.
Difficulty: Cutting block (beginner)?Time: More than 1 hour
Prepare ingredients
Cheese cake ingredients: cream cheese 250g, fine sugar 80g, eggs 2, cornstarch 15g, lemon juice 10g, milk 80g, rum 15ml, vanilla extract 1.25ml. Digestive cake base ingredients: digestive biscuits 100g, butter 50g
Steps
1. First, make the digestive cake base (click here for the method) and press it flat at the bottom of the cake mold. Place the cake mold in the refrigerator for later use.
2. After the cream cheese is softened at room temperature, add fine sugar and beat with a whisk until smooth and free of lumps.
3. Add eggs one by one and beat evenly. The eggs should be added one by one, and the first one should be beaten until it is completely mixed with the cheese before adding the next one.
4. Pour in lemon juice, beat evenly.
5. Pour in cornstarch, beat evenly.
6. Pour in milk, rum, and vanilla extract, and beat evenly.
7. The final beaten cake batter is as shown in the figure.
8. Pour the cake batter into the cake mold lined with the cake base.
9. Place the cake mold in the baking pan, pour hot water into the baking pan, and the height of the hot water should be half the height of the cake batter. If it is a removable bottom cake mold, wrap a layer of aluminum foil at the bottom of the cake mold to prevent water from entering the bottom. Place the baking pan in a preheated oven at 160 degrees and bake for 1 hour, until the cake surface turns golden brown and is ready to be taken out of the oven.
10. After the cake is baked, refrigerate it for 4 hours, then unmold and cut it to eat.
Precautions:
1. ‘Cheese cake’ and ‘cheese cake’ are the same cake, just with different names. Cheese cake is divided into light cheese, medium cheese, and heavy cheese cake according to the amount of cheese content. Generally, light cheese cake has less cheese content and a refreshing taste, while heavy cheese cake is rich in cheese and has a delicate and rich taste.
2. The main ingredient of cheese cake is cream cheese, also known as cream cheese or cream cheese, etc. It has a fine texture and a refreshing taste, which is a type of cheese most suitable for making cheese cake. Cream cheese is slightly hard when stored in the refrigerator, and it becomes soft after being placed at room temperature for a period of time or after being heated over water, at which point it can be beaten smooth with a whisk to make cheese cake.
3. Lemon juice refers to the juice squeezed from a fresh lemon, which is used to improve the texture of heavy cheese cake.
4. The water bath method is commonly used when baking cheese cake, which can prevent the cheese cake from becoming too dry and rough in texture or too ‘floury’. It can also prevent cracks on the top of the cake during baking.
5. The cheese cake is fragile when it comes out of the oven, so don’t rush to unmold it. After refrigerating for 4 hours, unmold and cut it to eat, and it will be the best.
