6 inch cheese cake

Published Jun 18, 2022 at 12:38pm ET


6 inch cheese cake

Both of us like cheese cake very much, but we have no choice but to live in a small place. We cant find the cheese cake with the right taste. So we think that we made it by ourselves for the second time. Its basically the first time that we made it according to the 6-inch portions in the recipe. Its not very satisfying. The portions written there are not very satisfying. They are too high to be poured into 6 inch moulds. They are a person who pursues perfection. They are not willing to be the first product. So they buy cheese and start making their own ingredients for the second time. The husband likes sweetness, so they add more sugar and make more delicate and sweet cakes. This time I was very satisfied: I chose a cookie with a Danish grape sandwich to make the biscuit base (exclusive preparation, Gaga). In addition to the rich and attractive cheese flavor, sometimes the grape silk at the bottom of the biscuit is very delicious and special, with a cup of strong coffee and a cup of English black tea, oh~is a perfect combination! I love cheese cake with rich and delicious taste buds, so I fall deeper and deeper: the picture is taken by mobile phone, not very professional O ()~

Food Material List

  • 1 Biscuits 100g
  • 2 Unsalted Butter 40g
  • 3 Cream cheese 125g
  • 4 Berry sugar 100g

Operational steps

  • 1 First crush the biscuits into powder with a rolling pin, then melt the butter in a small bowl separated by hot water, sprinkle it on the biscuits and stir it, then spread it on the bottom of the mould, press it flat with a spoon, and seal it well for storage in the refrigerator.
    PS: An oilpaper can be placed under the mould and butter and starch can be coated on the four walls of the mould to facilitate demoulding.
  • 2 After mixing the thawed and softened cheese, add the material in the following order. Here we need to pay attention to that, after adding one, mix it once, so that it will be even, not all together: granulated sugar > eggs > milk > lemon juice > cornstarch. Stir well and stand by
  • 3 After beating the defrosted cream to 6 points, slowly pour it into the cheese paste of the second step to be used, and then stir it. Then remove the mould from the refrigerator and slowly pour in the stirred cream paste.
  • 4 In Step 3, you can preheat the oven (150 degrees 10MN is preheating temperature and time). I use 150 degrees water bath to bake for 1 hour. (The first 160 degrees bake for an hour, the epidermis is burnt, so the second 150 degrees bake for an hour is necessary.)
  • 5 After baking, bake in oven for one hour, take out fresh-keeping film and refrigerate for 4 hours before removing the mould. Then the perfect cheese cake will be baked.~
  • 6 I use solid mold, demoulding is not very beautiful, ha-ha ~ eat at home, not particularly in the view of surprise, the most important thing is good taste.^^
    6 inch cheese
  • 7 Slices, demoulding knives cut with boiling water will be more beautiful
    6 inch cheese
  • 8 One
    6 inch cheese
  • 9 One
    6 inch cheese
  • 10 Its so cool to watch American TV Series in the dim light of the bedroom.~~
    6 inch cheese

Tips

1: If you are a relative with a movable bottom mold, remember to wrap tin paper on the bottom
2: bake it in water bath so that the skin wont split
3. The weight of the ingredients I personally studied, as a lesson from previous studies, the person who makes a 6-inch cheese cake tries to use my formula, otherwise the cheese cake will be amazing, myself. Just try, of course, to see the relatives like it ~

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Healthcare food category

Infants (6-8 months), Baby likes it, Healthy weight loss


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