How to make walnut heavy cheese cheesecake. Ingredients ratio for six-inch heavy cheese cheesecake.

Walnut heavy cheese cheesecake has a rich walnut flavor and releases the direction of cheese. It is moist and slippery in the mouth, and the taste is rich and addictive. Let me introduce to you how to make six-inch walnut heavy cheese cheesecake and the ratio of ingredients.

Ingredients:

Cheesecake body: 1. 330g cream cheese, 2. 100g fine sugar, 3. 145g sour cream, 4. 37g unsalted butter, 5. 1/3 vanilla pod, 6. 90g whole egg liquid (room temperature), 7. 30g egg yolk (room temperature), 8. 11g corn starch. Cake base: 1. 70 grams of low-gluten flour, 2. 35 grams of unsalted butter (fermented type), 3. 35 grams of walnuts (remove thin skin), 4. 20 grams of fine sugar, 5. A little salt.

How to make walnut heavy cheese cheesecake:

Prepare all materials:
1. Cut the butter into 1 cm pieces and place it in the refrigerator for later use.
2. Sieve corn starch and low-gluten flour 2-3 times respectively.
3. Let the sour cream and butter for the cake body soften at room temperature.
4. Take out the vanilla seeds from the vanilla pod.
Toast walnut kernels: Place walnut kernels in an oven preheated to 170 degrees and bake for 6 minutes. The surface of the walnut is slightly cracked, emitting a light fragrance. Do not overbake.
When the walnuts are slightly cool, gently crush off the walnut skin. Then crush the walnuts into foam.
First: Make the cake base. Add refrigerated butter, walnuts, sugar, and salt to the sifted low-gluten flour.Stir evenly with a needle and grind into powder to form walnut flour foam.
Pour the walnut flour foam into a 6-inch cake mold and press it flat and firm with your fingers.
Preheat the oven to 160 degrees, place the mold filled with walnut flour foam into the middle layer of the oven, and bake for 15 to 17 minutes over high and low heat. The walnut flour foam will turn light yellowish brown. Let cool slightly and loosen the cake base.
Second: Make the cheesecake body. Combine the cheese in the water bath and remove the water, then add the vanilla seeds and sugar and stir clockwise until evenly mixed.
The evenly stirred cheese paste is smooth and smooth without any graininess.
Then beat the cheese paste and stir evenly in a clockwise direction for about 2 minutes to fill the cheese paste with air, so that the resulting cake will be fluffy and soft.
After softening the unsalted butter at room temperature, use a spatula to stir evenly until soft.
Pour the butter paste into the cheese paste and stir evenly in a clockwise direction.
Pour the sour cream into the evenly stirred butter cheese paste and stir clockwise for 30 to 60 seconds.
Beat the whole eggs and add to the butter cheese paste in three batches, stirring clockwise each time.
During the mixing process, the particles should be crushed to form a smooth, delicate and grain-free cake batter.
Mix the cake batter until it becomes liquid. When you lift the mixer, the cake batter will flow down in strands.
Add cornstarch to the cake batter and mix evenly with a mixer quickly and clockwise.
The final cheesecake batter is fluffy, delicate and silky.
Pour the cheesecake batter into the mold filled with walnut foam.
Shake it back and forth to create bubbles. It is not recommended to shake the bubbles up and down gently.
Add hot water to the baking pan, put the cheesecake batter into the mold, and put it into the water bath.
Preheat the oven to 180 degrees, put the cheesecake batter in the baking pan, and bake for 30 to 35 minutes. When baking for 20 minutes, rotate the mold 180 degrees. When the cake becomes lighter in color, turn off the heat. Don't rush to take the cheesecake out of the oven. After 40-60 minutes, remove the heavy cheesecake from the oven.
Wrap the heavy cheesecake in plastic wrap and place it in the refrigerator. When its time to eat, take it out and unmold it. Demold method: Invert the cake, use a hair dryer to blow around the hot cake mold, let it sit for a while, the heavy cheese cake will automatically fall.
This is how to make a heavy cheesecake with walnut, vanilla and cheese flavors. According to the above raw material ratio of six-inch heavy cheese cake andJust follow the recipe and enjoy the delicious food.