Classic Heavy Cheesecake - Can you withstand the temptation of cheese
Overview
Falling deeper and deeper into the tempting taste--cheesecake, cheesecake, cheesecake... Every time I mention this name that people love and hate, there will always be people who try to suppress their drool. Love it because of its deliciousness. Hate it because of its heat. I believe that more children’s shoes prefer unmodified classic taste. Simple, but with its own unique taste, let’s learn together
Tags
Ingredients
Steps
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Cut the butter into cubes and heat over water until it melts into liquid and set aside
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Put digestive biscuits in a food bag and roll them into pieces with a rolling pin
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Pour the rolled digestive biscuits into a mixing bowl and add melted butter
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Stir evenly, pour into the mold, press it tightly with a rolling pin, and put it in the refrigerator to freeze hard
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After the cream cheese has softened at room temperature, add fine sugar
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Beat with an electric mixer until smooth and lump-free
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Add eggs and beat well with a whisk. Add the eggs one by one
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After the first one is completely mixed with the cheese, add the next one. Pour in lemon juice and stir evenly
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Pour in cornstarch. Beat evenly
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Pour in rum, vanilla extract, and milk and mix well
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The final whipped cake batter is as shown in the picture. Wrap the mold shell with a layer of tin foil
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Pour the whipped cake batter into the mold
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Place the mold into the baking pan, pour in hot water, the height of the hot water should be less than half the height of the cake batter, put it into a preheated 170° oven, with the middle and lower layers, upper and lower heat, and bake for about 60 minutes
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Bake until the surface of the cake is golden brown and ready to bake
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Place the baked cake in the refrigerator for more than 4 hours. First, use a stripping knife to draw a circle along the edge of the mold, and then push the cake out from the bottom
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Cut into pieces and you can share
