One time my husband took me to a coffee shop for coffee, and I ordered a heavy cheese cake, about eight-eighths of an inch, for $38 a piece, and it tasted normal, maybe the cheese didn't slip when it was made, so I poured it in and baked it.Compared to the thickness of the heavy cheese cake, I personally prefer the light flavor of the light cheese cake, what about you?

WHAT YOU NEED

Ingredients

50 grams of unsalted butter
1 tablespoon of rum (15 ml)
80 grams of milk
10 g of lemon juice
15 grams of cornstarch
Two eggs.
80 grams of fine sugar
100 grams of biscuits
250 grams of cheese
1/4 of a teaspoon (1.25 ml)

How TO MADE The classic heavy cheese cake

Steps 1 to 4

1. Prepare a variety of dishes.

2. Butter insulation water melting

3. The digestive cake is crushed with a wooden stick.

4. (The resulting cookie crumbs are coarse, and if you want a delicate touch, it is recommended to crush them with a cooking machine.)

Steps 5 to 8

5. Pour the crackers into the liquid butter and stir evenly.

6. The digestive cake is crushed and poured into a 6-inch cake mould, laid evenly on the bottom of the cake mould, and pressed flat with a small spoon.

7. After laying the base of the biscuit, place the cake mold in the refrigerator's freezer for storage.

8. Next, make the cheese paste.

Steps 9 to 12

9. The cheese is softened at room temperature.

10. Add fine sugar and beat with a cook's machine to a smooth, grain-free state.

11. Add the eggs and stir evenly with the cook's machine.

12. The eggs are added one at a time, and the next egg is added after the first egg and the cheese are completely mixed.

Steps 13 to 16

13. Pour into the lemon juice and stir evenly.

14. Pour into cornstarch and stir evenly.

15. Then pour the vanilla, the rum, the milk, and stir evenly.

16. Pour the mixed cheesecake paste into the cake mold that covers the base of the cake.

17. Pour the mixed cheesecake paste into the cake mold that covers the base of the cake.

18. The pan is placed in a preheated oven at 160 degrees Celsius, baked for one hour, and baked until the cake surface is golden yellow and ready for baking.

19. After baking the cake, put it in the refrigerator for four hours, then cut it out of the mold and eat it.

20.

Handy cooking tips

　　A layer of tin paper is needed at the bottom of the cake mold to prevent the bottom from getting water.2 liters of cream cheese is slightly hard in the refrigerator, it is left at room temperature for a while, or it becomes soft after insulation heating, at which time it can be smoothed with an egg mixer, used to make cheesecake.The cheesecake is more fragile when it comes out of the oven, so don't be in a hurry to remove the mold, put it in the refrigerator for more than four hours and then remove the mold to eat, it tastes better.4 ⁇ Water bath baking can prevent cheesecake from baking too old, and can also prevent the top of the cake from cracking during baking.