The temptation of getting deeper and deeper - classic heavy cheesecake

Overview

Cheesecake, cheesecake, cheesecake... Every time I mention this love-hate name, someone will always try to suppress their saliva from dripping. Love it because of its deliciousness. Hate it because of its heat. Many people who are crazy about cheesecake have unknowingly fallen into the trap of cheesecake. Maybe at first, you thought that cheesecake was not the flavor that you are passionate about, but it is obviously too early to draw this conclusion. As you taste it again and again, you will find that it is more and more attractive to you, from light cheese, to medium cheese, to heavy cheese. Step by step, you fall deeper and deeper into it, and you cannot extricate yourself.

Tags

• baking
• children
• cake
• afternoon tea
• cheesecake
• butter
• cream cheese
• digestive biscuits
• egg
• honey
• whipping cream
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Weigh the biscuits, break the digestive biscuits into small pieces and grind in a food processor

   

2. 2 Heat the butter over water to melt it. Pour the crumbled digestive biscuits into the butter and stir evenly

   

3. 3 The mixed mixture is put into a 6-inch removable bottom round mold wrapped with tin foil, flattened with a small spoon, and placed in the refrigerator until ready

   

4. 4 Add lemon juice to the whipping cream, mix well and place in the refrigerator for 20 minutes until ready to use

   

5. 5 Wrap the cream cheese in plastic wrap and heat it in the microwave for 1 minute, then use a hand mixer to stir evenly until smooth and without lumps

   

6. 6 Add melted butter and mix well

   

7. 7 Add the eggs one at a time, add them one at a time, and then add the next one until thoroughly mixed

   

8. 8 Mix the sour cream and yogurt until evenly mixed, then pour into the cheese paste and stir slowly until evenly mixed

   

9. 9 Finally, add honey to the cheese paste and continue to stir evenly

   

10. 10 Because the water bath method is used, before adding the cake batter, since the cake mold is a removable bottom cake mold, you must first add a layer of tin foil to the bottom of the cake mold to prevent water from entering the bottom

    

11. 11 Pour hot water into the baking pan, the height of the hot water should be less than half the height of the cake batter. Bake in a preheated oven at 160 degrees for 60 minutes