This delicate cheesecake is very fond of my family. Recipe taken from revered Chinese chef Pimpin. Preparing it is very simple!
|Cooking time 90 minutes||Number of servings 12|
One to the resulting mass add eggs, continuing to whisk.
Pour in the milk mixture, add the sifted cornstarch, and whisk again.
Separately whisk the cream, add to creamy mass and stir gently but thoroughly with a spatula.
Pour the creamy mix in a baking dish on a sand layer.
At this time you need to boil about one liter of water. I take a round shape with a large diameter, put it in the grill on the legs, is poured into the form just boiling water on the grill place the form with the cheesecake and put bake in a preheated 160 degree oven.
Bake cheesecake for 60 minutes. Water when baking should be placed in the oven to the surface of the cheesecake from cracking. During baking, cake will rise, but then it will fall to the level that was before baking.
Cheesecake cooled about 30-40 minutes, then put in the fridge for 4-5 hours. Gently remove the dessert from the mold, put on a dish, remove the foil (first, I separate the foil from the sides, then, slightly lifting edges with a spatula, remove the foil from the bottom).
Shortbread and walnuts put into the package, the package is closed or tied.
With a rolling pin to grind the cookies and nuts into crumbs.
Pour the resulting crumbs into a bowl or a pan, add the softened butter.
We will need a square or rectangular detachable form for baking. The size of my forms - 24*24 cm
Cover form foil.
Spread sand mass in the form, press and flatten the surface. I do it with a wooden pestle.
Cream cheese at room temperature mix well with brown sugar. In cheesecake, I add brown sugar because it adds a caramel flavor.