How to make the cheesecake sold outside

How to make a traditional heavy cheesecake?

Teach you how to make cheesecake fluffy and delicate.

Ingredients: 250 grams of cream cheese, 200 ml of fresh cream, 100 ml of milk, 1 bag of Oreo biscuits, 100 grams of butter, half a lemon, 50 grams of sugar, 3 drops of vanilla flavor (or lemon flavor).

Method: 1. Take out the cheese 2 hours in advance to restore room temperature.

2. Put the biscuits in a sealed plastic bag, roll them out with a rolling pin, or put them in a blender and stir them.

3. Put the butter in a frying pan and heat it over low heat until the butter melts.

4. Add the crushed biscuits, mix well and fry until fragrant, turn off the heat and let the pot cool slightly.

5. Spread baking paper on the bottom layer and around the cake mold. Crumble the fried biscuits and spread them flat on the bottom of the cake tin.

6. Cut the cheese into cubes, put it in a large bowl, pour in 50ml of milk, and beat it with a whisk in hot water.

7. Pour the cream into a bowl, pour in 50ml of milk, and beat it into 7 with a whisk (in summer, put the bowl and blender that are ready to be beaten in the refrigerator to cool it to help whip).

8. Pour the whipped into the cheese, squeeze in the lemon juice, drip in the flavor, pour in the sugar, and continue to beat until all the ingredients are mixed evenly.

9. Pour the cheese paste into the cake tin.

10. Smooth the surface with a rubber knife, cover with a layer of plastic wrap, put it in the refrigerator, and refrigerate for 3 hours before eating.

11. After taking it out, you can use cocoa powder and fruit to decorate, I used mint leaves and cocoa powder to decorate, as for the shape of the flower, I cut the flower shape with baking paper, sieve the cocoa powder and take away the paper to form it, you can cut a more beautiful flower shape.

Cheese: Rich in nutrients. They are the product of "concentrating" milk, and cheese is rich in protein, vitamin B complex, and calcium; At the same time, it is also a high-calorie, high-fat food. In addition, the lactic acid bacteria in natural cheese are good for the stomach and intestines.

The recipe of 6-inch cheesecake is shared with everyone.

There are many brands of cream cheese cheese, and different brands have different prices.

This is difficult to judge, because different stores and companies have different product positioning, cost and positioning directly determine what grade of cream cheese they use, generally more common is Anchor's cream cheese, many large chain enterprises will choose this, the taste is more moderate, not only can make cheesecake, but also can make other fillings for use, you can take a look, can help you answer questions.

Things you'll need: cake flour, cream cheese, sugar, eggs, yogurt, lemon, flavored wine, cream.

The steps are a bit much.

1.First, soften the cream cheese through water.

2.Once the cheese is softened, stir until smooth, then add an appropriate amount of sugar and stir well.

3.Break the eggs, use the yolk separator to separate the yolk, separate the egg whites from the yolks, set aside, add the egg yolks in 2 portions to the well-mixed cream cheese and stir well.

4.Add two cups of yogurt at once and stir together to combine.

5.Slice the lemon, add a few drops of lemon juice and flavored wine and stir well.

6.Pour the whipped cream into a bowl and beat to 5-6 portions.

7.Add the whipped cream to the cream cheese and stir well with a rubber spatula.

8.Add the cake flour to the cream cheese, stir well with a manual whisk and set aside.

9.In another clean bowl, add the egg whites to the sugar in 3 portions and beat until they are wet and dry.

10.After the egg whites are beaten, take a small amount of egg whites and add them to the cheese paste, stir well with a rubber spatula, and then pour the cheese paste into most of the remaining egg whites (if the egg whites are not beaten for a few seconds, they will become unsmooth, and before mixing with other ingredients, they should be whipped a few times to become smooth, and mix immediately), mix well with a rubber spatula.

11.Butter the inside of the cake mold and pour the finished cheese paste into the mold and shake the mold a few times.

12.Put the mold in a baking tray filled with water to bake, this is the so-called water baking, but I don't like to put the mold directly into the water, and it is too troublesome to wrap tin foil, I generally put the baking tray and the baking net on the same layer, the baking net is on the baking tray, inject 1-2cm high water into the baking tray, and then put the mold on the baking net, which can not only achieve water baking, but also avoid the problem of direct contact with water in the mold.

13.Set the oven temperature to 160 degrees and bake for 1 hour on the lower and middle levels. After 1 hour, when the surface of the cake is lighter, adjust the temperature to 180 degrees Celsius and take it out when the cake is beautiful in color. Let cool at room temperature and refrigerate for 3-5 hours before serving.