Liqueur Cheesecake
Everyone’s heart will probably have a sweet pastry cake on the apex of the heart. It always has an irresistible charm. Wherever it is, weight loss seems to be forgotten and become what people say “Tomorrow’s thing”! To be honest, we also make a lot of cakes. But I tried the sweet rice wine cheesecake for the first time. I didn’t expect it to be surprisingly delicious. The cake didn’t have any wine taste, and I didn’t need to worry about the rice grains in the sweet wine to affect the taste of the cake. Leave the seemingly absent sweet rice wine flavor filled with taste buds, rich and delicate cheesecake, if it is eaten by one person, it is not suitable to eat more, easy to get tired, it is recommended to match with a cup of tea or share with family and friends~
Materials
Cookie bottom
Digestive Cookies 100g
50g of melted butter
Sweet rice wine cheese paste
Cream cheese 250g
Schumann Baked Granulated Sugar 80g
Schumann Corn Starch 15g
2 eggs at room temperature
Normal temperature milk 20g
Sweet rice wine 60g
Lemon juice 10g
Practice
① To make the cheesecake taste smoother, so we use the water bath method to bake the cake, we need to pour 5cm deep hot water in the tray in advance, and preheat the oven up and down 160 degrees.
② Put the digestive biscuits in the cooking machine and stir them into biscuits. If you don’t have a food processor, you can pack the cookies directly into a sealed bag and grind it with a rolling pin.
★ The biscuits are broken up and broken up, so the bottom of the cheesecake biscuits is not so easy to crack when cutting.
③ Pour the melted butter into the crackers and mix well.
④ To prepare a 6-inch round mold, we need to spread silicone oil paper in the mold, pour the biscuit crush, use a tool to flatten the biscuit crush, and then put it in the refrigerator to freeze for 30 minutes.
⑤ To start making sweet rice wine cheese paste, first we need to heat and soften the cream cheese in water, then pour the white sugar, mix and mix until smooth. (Note: If you have a microwave oven partner at home, you can put the cream cheese directly into the microwave oven and thaw and heat for 1 minute.)
⑥ Add two eggs in batches and mix well. (Note: It is better to use normal temperature eggs for eggs, the cheesecake tasted smoother)
⑦ Pour in 15g of corn starch directly and mix well until smooth without dry powder.
⑧ Pour 20g milk, 60g sweet rice wine and 10g lemon juice, mix well.
⑨ Pour the cheese paste into the mold with the bottom of the biscuit, gently shake the mold to pierce the cake bubbles.
⑩ Put the wire rack on the upper layer of the preheated oven baking tray, and then put the cake mold on the wire rack, heat up and down 150 degrees, and bake for 60 minutes. The specific temperature and time should be adjusted according to the temper of your own oven. You can also directly put the cake mold into a baking tray filled with cold water. If you use this method, it is best to use a solid bottom mold. For the live bottom mold, you need to wrap a few more layers of tin foil on the bottom to prevent water ingress.
⑪ Remove the cake from the oven, let it cool at room temperature, and then put it in the refrigerator for 4 hours, and you’re done! If you feel that the periphery of the cake is not smooth, you can use a hot water squeegee to smooth the periphery.
Friends of Yankong, you can also send some whipped cream, decorate some fruits, and become a “shop cake” in seconds!
It seems to be the same as ordinary cheese cake, but the taste is very level, a bit like the magic cake made before, it is super suitable to eat directly after refrigeration!
