The original party is here! http://www.jamieoliver.com/recipes/cheese-recipes/new-york-vanilla-cheesecake-with-blueberries The following recipe is after the main halving, (highlighting highlighting highlighting six inches) 【六Inch] (highlight highlight highlight six inches)
Material
| Digest biscuits (pressed into crumbs) | 125g |
| Unsalted butter (softened at room temperature) | 75g |
| Fine sugar | 58g |
| corn starch | 20g |
| Cream cheese (softened at room temperature) | 450g |
| (Big) egg | 1 piece |
| Fresh cream (30% milk fat content) | 58ml |
| Vanilla pods (available with vanilla extract) | |
| Lemon zest |
Mix the crushed and melted butter in a bowl, compact it on the bottom of the baking tin, bake in a 200-degree oven for 10 minutes and then cool and set aside.
Preheat the oven at 200 degrees, take a container to mix sugar and corn starch, then add cream cheese, whipped with an electric eggbeater, add eggs, continue to mix well, and finally add fresh cream, vanilla extract and lemon zest Smooth state.
Bake in the oven for 40-45 minutes using the water bath method. Remember to cover the top of the mold with tin foil to prevent over-baking. The baked cheesecake is cooled in the oven and then placed in the refrigerator for at least 3 hours.
Take out the demoulded and cut pieces, and pour the dessert when you eat.