How to make 8-inch cheesecake

Cheesecake is a kind of cake that many people like to eat. Cheese is also called cheese, also called cottage cheese, which refers to a food ingredient processed from animal dairy products. Cheesecake has a relatively high nutritional value and is rich in calcium, zinc and other trace elements. Because it is made through fermentation, it is easier to promote human absorption and has certain health effects on the human body. Let us learn about the method of making an eight-inch cheesecake.

Method 1

Ingredients: 1. Whole wheat flour biscuits: 100 grams; 2. Unsalted butter: 45 grams; 3. Powdered gelatin: 10 grams; 4. Cream cheese: 200 grams; 5. Refined sugar: 80 grams; 6. Egg yolk: 1 7. Yogurt: 100 grams; 8. Lemon juice: 2 tablespoons; 9. Fresh cream: 200 milliliters; 9: A round model with a diameter of 18 cm.

Preparation: 1. Soften the cheese at room temperature; 2. Put 6 tablespoons of water in a heat-resistant container and sift in gelatin to soak; 3. Put butter in a heat-resistant container and heat it in a microwave for 30 seconds to melt it. Step 1: 1. Put the biscuits in a plastic bag and crush them with a rolling pin, then move them to a container; Panoramic photo of cheesecake

2. Add melted butter and stir evenly with a small spatula; 3. Fill the bottom of the mold and put it in the refrigerator to freeze. Step 2: 1. Cover the container soaked in gelatin with plastic wrap and heat in the microwave for 30 seconds; 2. Put cheese in the container and stir with a frother until it becomes a white paste, add sugar and stir well; 3. Add egg yolk, yogurt and lemon juice in order and stir well. Step 3: 1. Put the fresh cream into a container and use a whipper to beat it to 60% (the cream will fall down when scooped with the whipper);

2. Add it to the cream cheese little by little and mix slowly with a small spatula. Step 4: Add the melted gelatin and stir with a spatula until it becomes viscous; Finally: take out the mold from the refrigerator, pour in the raw materials, and put it in the refrigerator to freeze for more than an hour until it is formed.

Method 2

1. Slice the cheese strips, then put the cheese into an electric whisk and beat until soft, stirring for about half an hour to an hour; 2. Add chocolate powder, coffee wine and mousse one by one (Note: they must be added one by one so that they can be fully mixed); 3. Put a layer of tin foil under the baking mold. The tin foil outside the baking mold can act as a water barrier to prevent the bottom of the cake from being messed up by water vapor; 4. Pour the cheese paste into the cake mold, border it with digestive biscuit crumbs, put it in the oven for half an hour, then take it out to cool down; 5. After it has cooled completely, put it in the refrigerator and continue to cool for 4 to 5 hours; 6. Finally, take out the decorations, and the delicious cheesecake is freshly baked.

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