Heavy Cheesecake Recipe｜Super rich cheesecake recipe, heavy cheesecake lovers must recommend!

Hello~ I'm Wei🙂, this video will share with you a "Heavy Cheesecake" with a very strong taste😍!
If you also like heavy cheesecake 🧀, it tastes rich in flavor and has a dense and smooth texture, then you must try this recipe!
Different from the general New York cheesecake, the recipe does not add sour cream, and it can also achieve the sour taste and rich flavor of the cheese.
Perfectly balanced; the production method is also different from the common way, slightly adjusting the order of the ingredients, it will be easier to make a heavy cheesecake that is delicate, smooth, and dense, and the outer layer is surrounded by graham crackers. When you taste each piece of cheesecake Sometimes there are rich biscuit crusts to match, increasing the variability of taste.
The recipe 📝 and the method are below ↓ , I recommend everyone to try this dessert, it is really delicious~😋
If you have any questions about the production, you can also leave a message to me, and we can communicate together👍
Hope you enjoy this dessert 😊
#太初制果 #cheesecake
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■ Heavy Cheesecake Recipe
(Can make 6 inches*1 serving)
Material / Ingredients
﹝Cookie part﹞
1. Graham crackers 160g
2. Melted butter 70g
3. Brown sugar 10g
﹝Cheesecake﹞
1. Caster sugar 100g
2. Cornstarch 20g
3. Whole egg 100g
4. Cream cheese 300g
5. Unsalted butter 7g
6. Milk 30g
7. 35% animal fresh cream light whipping cream 170g
8. Lemon juice lemon juice 6g
9. Vanilla extract 2g
→ Preheat the oven to 200°C
180 degrees Celsius / Bake for 40 minutes
Production method / method
﹝Cookie part﹞
1. First cut the unsalted butter into small pieces, and melt it into a liquid state through hot water.
2. Crush the graham crackers, or use a food processor to cut them into fine pieces.
3. Add the melted cream into the biscuit crumbs, stir well to mix the biscuit and cream evenly.
4. Take half of the amount and spread it on the bottom of the mold, use a flat-bottomed tool (such as a cup) to flatten the biscuit and press it tightly.
5. Put the other half of the biscuit powder evenly on the edge of the mold, use the shape of the cup to press the biscuit crumbs on the side of the mold,
Form the biscuit walls on the sides of the finished cake.
6. Put it in the refrigerator to set, at least 30 minutes.
﹝The practice of Heavy Cheesecake﹞
1. Cut the cream cheese into small pieces and let it soften naturally at room temperature.
2. Unsalted butter is also softened at room temperature.
3. Take a container with hot water, soak the milk and fresh cream through the hot water, and raise the temperature of the ingredients to 38°C~42°C about.
4. Sift the corn flour, add it to the caster sugar, and stir well.
5. Beat the eggs at room temperature into egg liquid, add cornflour and sugar into the container gradually, and stir evenly.
6. The texture of the softened cream cheese should be soft and smooth. If the softening degree is not enough, you can use the water to heat while stirring method, or heating in a microwave oven to soften the cheese; add the softened unsalted butter to the cheese, and stir it with a hand Mix with a mixer evenly and smoothly.
7. Add the egg mixture to the cheese in batches (3~4 times can be divided into 3~4 times), stir well each time, the cheese and cheese.
The egg liquid can be added to the next time only after the egg liquid is completely integrated.
8. Then add warm milk, first cream and stir well.
9. Finally, add lemon juice and vanilla extract and stir well.
10. Sieve the finished cheese batter to filter out egg gluten impurities and unstirred cheese particles to ensure a delicate taste Dense.
11. Pour the cheese batter into the biscuit mold, use chopsticks to gently draw circles to eliminate large air bubbles, and bake in the oven.
12. The oven should be preheated at 200°C in advance, and bake at 180°C for 40 minutes when entering the oven.
13. The cheesecake is ready to be baked when the surface is brown and the center is slightly runny.
14. Let the baked cheesecake cool at room temperature first, then put it in a fresh-keeping box, seal it and place it on ice overnight, so that the ingredients.
Flavors are more fully integrated and organized, making it the perfect time to taste.

[@sunsun13737]

很喜歡這個配方，第一次做就成功❤❤

[@taisho22]

太好了☺️～很高興你喜歡

[@M3gart0443]

Can't wait to try it

[@taisho22]

You will love it~😊

[@user-vp5kv2ji6w]

請問融化奶油是無鹽奶油嗎？

[@taisho22]

是的，是無鹽奶油哦

[@user-vp5kv2ji6w]

請問一定要放冰箱一個晚上嗎？

[@taisho22]

是哦～經過一晚時間的冷藏，能讓風味融合的更完全，味道更濃郁

[@user-pr6vs2wo1w]

衝啊！！！！！

[@taisho22]

無麵粉的乳酪蛋糕，快做來吃吃😋

[@user-mb6dn9cd5t]

請問如果想做無雞蛋的配方，可以把雞蛋改成什麼食材呢？謝謝

[@taisho22]

Hi~因為雞蛋可以增加重乳酪蛋糕的結構與濕潤度，如果不加雞蛋的話對成品會有影響，建議可以試試看以酸奶或優格替代，增加蛋糕的水分與香氣，或是直接以其他不用加蛋的乳酪蛋糕食譜製作哦🙂

[@25810599]

6吋份量減半嗎？

[@taisho22]

hi~這個配方用量就是6吋哦~
我使用的蛋糕模具尺寸是 直徑16cm、高度6cm 🙂

[@amberchang3806]

我做8寸的，可是考到40分鐘，沒有變成褐色，試著考久一點，結果乳酪跟餅乾分離了，看來是考太久

[@taisho22]

😰 有可能烤箱的不同，溫度設定上要需要測試幾次，希望你會親手烤出美味的起司蛋糕~

[@user-mz4zn6zl3u]

請問這是乾烤嗎？謝謝

[@taisho22]

對哦～直接放在烤盤上進爐烘烤即可（不需要水浴烤～）🙂

[@BPVivi-ij6sd]

搶到頭香😂⋯⋯😜

[@taisho22]

你會好運一整年! 😄