Classic flavor - heavy cheesecake

Overview

I have made light cheese or light cheese cake before, and I personally found the difference between them. Light cheese has a light texture, while heavy cheese has a thick texture. The former adds butter, light cream, and the amount of eggs and cornstarch has also increased, which dilutes the taste of the cheese. The latter is simpler, simple and thick cheese, and the slightly sour taste is a bit uncomfortable in the mouth, but after tasting it, the taste in your mouth is so fragrant that it cannot be melted away, which is a good feeling.

Tags

• baking
• afternoon tea
• butter
• corn starch
• cream cheese
• digestive biscuits
• egg
• vanilla extract
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Put the digestive biscuits in a food bag and use a rolling pin to crush them into fine pieces.

   

2. 2 Microwave the butter for half a minute until it melts into liquid, add the biscuit crumbs and mix well.

   

3. 3 In a 6-inch removable bottom round mold, put the mixed cake base into it and compact it. Make sure it is compacted and flattened, then put it in the refrigerator to refrigerate and set.

   

4. 4 Beat the cream cheese and sugar with an electric mixer until smooth and without lumps.

   

5. 5 Add two eggs. Keep impressing.

   

6. 6 Then add lemon juice and jade starch in sequence, and beat well one by one.

   

7. 7 Pour in the milk and vanilla extract and stir into a uniform cake batter.

   

8. 8 Wrap the mold with tin foil, heat the water on the baking sheet to half of the cake mold, pour the cake batter, and preheat the oven to 160 degrees with upper and lower heat on the middle layer for 1 hour. Refrigerate for four hours after taking it out of the box.