Kojima teacher heavy cheese cake

This is not so delicious but it still gets greasy if you eat more. It is smoother because of the addition of sour cream. I took it out at night and took a bite. It was so delicious and sinful. I began to look forward to the next day's breakfast. My cheesecake is super good. If you do n’t want to trouble, you can directly use digestive cookies Oreo to make sour cream. You can make your own cream 200ml. Two tablespoons of lemon juice are placed at room temperature for half an hour. Refrigerating can be done without an electric egg beater and a manual egg beater. The very simple step is to mix well with a six-inch mold

This is not so delicious but it still gets greasy if you eat more. It is smoother because of the addition of sour cream. I took it out at night and took a bite. It was so delicious and sinful. I began to look forward to the next day's breakfast. My cheesecake is super good. If you do n’t want to trouble, you can directly use digestive cookies Oreo to make sour cream. You can make your own cream 200ml. Two tablespoons of lemon juice are placed at room temperature for half an hour. Refrigerating can be done without an electric egg beater and a manual egg beater. The very simple step is to mix well with a six-inch mold

Material

Cake bottom
Cheesecake body
cheese 330
sour cream 145
Unsalted butter 37
Vanilla pods 3/1 root
Whole egg liquid 90
yolk 30
corn starch 11
sugar 100
Low powder 70
Walnuts (thin peeled) 35
Powdered sugar 20
salt a little
butter 35

Cake bottom: After dicing the butter, keep it in the refrigerator. Then put all the ingredients at the bottom of the cake into the blender. Just about ten seconds.

Pour into the bottom of the mold and compact. Preheat the oven at 160 degrees and bake for about 15 minutes. Roughly tan is just fine.

Cake body: Put a long piece of plastic wrap on the table (because you want to wrap the cheese), then spread the cheese, wrap the cheese, press it evenly with a rolling pin, and heat it in the microwave until it is soft and not hot . Less than a minute.

Mix the cheese with powdered sugar and vanilla seeds.

Add softened butter and sour cream in sequence. Stir well.

Mix egg yolk and whole egg liquid. Add to cheese three or four times and mix well.

Add cornstarch and mix quickly.

The bottom of the cake cools. Use a knife to cut the gap between the bottom of the cake and the mold, and insert the baking paper to facilitate demolding.

Pour the cake batter into the mold, and use a toothpick to pick up the bubbles on the surface.

Bake in a water bath at 160 degrees for 50 to 1 hour. After baking, do not turn on the oven and let it sit for 40 minutes to 1 hour. Finally, enter the refrigerator and start it the next day.

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