Cheesecake

Hello everyone, I am Xiao Gaojie. Today we are going to make a cheese cake. I use homemade cream cheese. If you use the cream cheese you bought, add 75 grams of sour cream to 300 grams of cream cheese. Add a little sour flavor to it. This way the cake will taste sweet and sour, and it will taste better. Put it in a bowl and let it return to room temperature. Homemade cream cheese is softer, and it is full of sour cream. It's sour enough, so I'll use it right away. Take a look at the baking tray. This is a 6-inch baking tray with a fire base. Try to combine the fire base with the baking tray to make it tight. If the gap is too large, this shape is not easy to make. Let's make the cake base first. You can use whole wheat biscuits or digestive biscuits. Add butter and crush. Pour into the baking tray. After spreading with a spoon, press it with a flat bottom container. Put it in the oven and bake for 5 minutes. The cream cheese is soft now. Add sugar, vanilla paste or vanilla extract. Stir well. Add heavy cream to add a little fat. Eggs, and corn starch. Are the ingredients used here similar to the cream cheese cake we made? Cheese, eggs, sugar, starch and butter. The butter in this recipe is in the form of heavy cream. Only one thing is missing from the cream cheese cake. That is the bubbles. Without this most difficult factor, your cream cheese cake is actually very easy to bake. Just mix the ingredients well and bake at low temperature. And the accuracy of the ingredients is not very high. Wrap with tinfoil to prevent water leakage. Pour hot water. Bake according to the time shown on the screen. After baking, the top is flat, it will not crack or bulge. At this time, the cake is actually baked. Let it cool to room temperature, and then put it in the refrigerator for a few hours. Let's make a simple decoration for it. A lizard, take out its flesh. I use lemon flavor jelly powder. Half pack is enough. Take a look at the instruction on the package. Use a little less water than the instruction on the package. The cake is cool now. You can see that the edges of the cake are separated from the paper. There is a little gap. After pouring the jelly water, it will just wrap the side of the cake. Wait and see if there is any water leakage. If there is a little water leakage, it doesn't matter. Pour a little jelly water into the freezer first. Let the jelly below solidify. It will fill the gap below. Then continue to pour the jelly water above. If it leaks too much, there is no way to make this design. Put it in the refrigerator for more than 4 hours. Mine is overnight. There is a baking pan at the bottom. If you eat it at home, you don't have to take it out. Every time you cut a cake, you have to wipe the knife clean, so that the cake will be beautiful. After the cheesecake cake is refrigerated, the cheese and butter inside will solidify. It looks very beautiful. But when you put it in your mouth, the temperature of the tongue will slowly melt the cheese and butter. At the same time, you will taste its sour, sweet and full of milky flavor. The color is not only beautiful, it also has a little bitter taste. The taste of bitter and sweet cheese is very addictive. And finally, a little refreshing lemon jelly to mark it. Thank you for watching, I am Xiao Gaojie. See you in the next episode^^