Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cream cheese ( 250g ) | Caster sugar ( 98 Grams ) |
Whipping cream ( 200 grams ) | Fresh lemon juice ( 2 tsp ) |
Whipping cream ( 190g ) | Eggs ( 3 ) |
Lemon juice ( 1 tablespoon ) | Vanilla extract ( 4 drops ) |
Corn starch ( 18g ) | Digestive biscuits ( 120g ) |
Almonds with skin ( 20g ) | Butter ( 60 grams ) |
How to make New York cheesecake
1.Crush 20 grams of almonds and 120 grams of digestive biscuits together in a food processor.I pounded it with a rolling pin.
2. Cut 60 grams of butter into cubes and put it in the microwave on high heat for 15 seconds to melt it into a liquid state.I am Soften the butter over hot water.
3.Pour the beaten biscuits and almonds into the butter and mix well.
4. Place a piece of oil-absorbing paper of the same size on the bottom of the mold.
5.Pour the broken biscuits into the mold and flatten them with a spatula.Do not press too hard to avoid Affects taste.
Put it in the refrigerator for later use.
6. 200 grams of whipping cream, add 2 teaspoons of lemon juice, mix well, and let it sit for 30 minutes Make sour cream and set aside.
7. 250 grams of cream cheese and 98 grams of fine sugar.
8. Mix well with warm water.
9. Then beat it smooth with a whisk.
10. Add sour cream in 4 portions and beat well.
11. Beat 3 eggs.
12. Add the egg liquid in 4 batches and beat well.
13.Add 190 grams of whipping cream and 1 tablespoon lemon juice, and stir evenly.
Add 4 drops of vanilla essence and mix well.
14.Sift in 18 grams of corn starch and mix well.
15.Pour into the mold.
Place the mold in a baking pan filled with cold water.
Place the baking sheet in the middle rack of the oven preheated to 180 degrees.
Heat the upper and lower tubes, bake at 180 degrees for 35 minutes, then turn to 150 degrees and bake for 40 minutes, turn off the heat.Do not take the baked cheesecake out of the oven immediately.Let it cool in the oven before taking it out.
Seal with plastic wrap and refrigerate overnight to remove from the mold.
16.I use an 8-inch live-bottom mold, wrap the mold with tin foil, so that the water bath No water will enter when baking with the French method, except when too much water is added to the baking pan 555
Tips
1.If the frozen cheese has particles, sift the final cake batter twice before pouring it into the mold.
2.Rinse the knife with hot water or bake it with fire to cut the cake very smoothly.
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