New York Cheesecake

Overview

My little master likes the taste of cream cheese very much, so he bought a large piece of cream cheese and thought about making a cheese cake. This recipe is basically based on the cooking method of gourmet chef Bo Hui. I made some slight changes and it was very successful! The finished cheesecake tastes very mellow and unforgettable!

Tags

• baking
• butter
• butter (cake base)
• cream cheese
• egg white
• egg yolk
• oreo cookies
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the raw materials and soften the cream cheese in advance;

   

2. 2 After crushing the Oreo cookies, add 40 grams of melted butter and mix well, spread it on the bottom of a 6-inch removable bottom round mold, compact it, and put it in the refrigerator for 50 minutes;

   

3. 3 Add 50 grams of butter to the milk, cook over low heat until the butter melts, then remove from the heat;

   

4. 4 Add 30 grams of sugar to the egg yolks and beat with a whisk until pale;

   

5. 5 Pour the mixed egg yolks into the milk and butter liquid, mix well, and return to the heat;

   

6. 6 Stir the milk and egg yolk liquid continuously, cook until it becomes thick and has lines, then turn off the heat;

   

7. 7 Soften the cream cheese in advance, stir it with a hand mixer until smooth, then pour it into the milk and egg yolk paste in step 6;

   

8. 8 Mix the cheese and egg yolk paste thoroughly;

   

9. 9 Add 30 grams of granulated sugar to the egg whites and beat until half-distributed, that is, a big hook will appear;

   

10. 10 Take half of the beaten egg whites, add to the cheese batter and mix well;

    

11. 11 Add the remaining egg whites and turn over evenly;

    

12. 12 Pour the cheese paste into the mold, wrap the bottom of the mold with tin foil, and bake in a water bath at 160 degrees for 60 minutes. After baking, let it cool to room temperature, refrigerate, remove from the mold, and cut into pieces for consumption.