Cream cheese 330g Granulated sugar 100g
Unsalted butter 37g Sour cream 145g
Vanilla clip (vanilla extract) 1/3 root (5 drops) Whole eggs 90g (about two)
Egg yolk 30g (about two) Cornstarch 11g
How to make heavy cheese cake Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 1

Step 1

Prepare all the ingredients, it should be four eggs Dessert-Teacher Xiao's classic heavy cheese cake (no bottom version) ) Illustration of how to do it 2

Step 2

Press the cream cheese in a bowl Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 3

Step 3

Put the microwave oven at 70% power for one minute. If the temperature cannot be adjusted, it will be on high for about 45 seconds. Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 4

Step 4

Add the sugar and vanilla seeds from the vanilla pod (I didn't have vanilla pods and used vanilla extract instead), stir evenly, be sure to crush the small particles of cheese to ensure it's fine, and the sugar will slowly melt.Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 5

Step 5

Add butter and mix well. I used a hand mixer to beat on low for one minute. Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 6

Step 6

Add sour cream and stir for one minute Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 7

Step 7

Add the whole eggs and egg yolks to the batter in three batches and stir evenly. It is said that the eggs need to be warmed to room temperature so that the water and oil will not separate. But I have done it several times without any problems. Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 8

Step 8

Pour in the cornstarch and stir evenly. The stirred paste will be fine and almost bubble-free, and the paste will drip when you lift it. Dessert-Teacher Xiao's classic heavy cheese cake (without base version) ) Illustration of how to do it 9

Step 9

You can choose a six-inch mold with a solid bottom round mold, and you can put oil paper on the bottom. I think the solid bottom is difficult to demould, so I use a live bottom mold. Wrap the outside with plastic wrap, then wrap it with a layer of tin foil, apply butter on the inside of the mold and pad it. Oil paper.Dessert-Teacher Xiaowei's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 10

Step 10

Pour the batter into the mold, insert a spatula about 5cm into the egg batter and shake it to make it flat. If there are any bubbles, use a toothpick to pop them. Dessert-Teacher Xiao's classic heavy cheese cake (without bottom version) ) Illustration of how to do it 11

Step 11

Preheat the oven to 180 degrees, put a tray with 1.5cm of water, put the mold in and bake for about 35 minutes, just let the surface color. Do not take it out and let it simmer for an hour. Take it out and let it cool and put it in the refrigerator before eating. Unmold upside down. If it is a solid base, you can use a hair dryer to heat it and turn it upside down to remove the mold. Dessert-Teacher Xiaoluo’s classic heavy cheesecake (no bottom version) recipe illustration 12

Step 12

When slicing, soak the knife in hot water before cutting or grill it, wipe the knife clean and then heat it before cutting, so that the cut surface will be smooth. Dessert-Teacher Xiao's classic heavy cheese cake (no bottom version) ) Illustration of how to do it 13

Step 13

A cup of coffee and a piece of cake, a wonderful afternoon Dessert-Teacher Xiao's classic heavy cheese cake (no bottom version) ) Illustration of how to do it 14

Step 14

The edges are still a little unevenDessert-Teacher Xiao's classic heavy cheese cake (no bottom version) ) Illustration of how to do it 15

Step 15

This time I made a bottom version Heavy cheesecake cooking tips