Cream Cheese 280 g
Fine Granulated Sugar 51 g
Whole Egg Liquid 94 g
Egg Yolk 9.6 g
Corn Starch 25.5 g
Whipping Cream 193 g
Oreo Cookie Crumbs 70 g Butter 29 g Vanilla Extract 3 g (optional) First, let us look at the standard answer provided by Teacher Qian Da Foodie. Her baking pan is an 18 x 18 cm square pan. I do not have a square pan of the same size, so I had a sudden inspiration and took out my small stainless steel milk pot. Measured with a ruler, its diameter is 16 cm. Converted by area, the amounts of various ingredients for my cheesecake are approximately 63% of the original recipe. Line the small milk pot with baking paper.The biscuit base is made by combining crushed Oreo crumbs with melted butter, then pressing the mixture firmly and evenly into the pan. If no ready-made Oreo crumbs are available at home, take a box of Oreo cookies, twist each one open, remove the cream filling, keep the chocolate biscuits, and crush them to obtain Oreo crumbs.
Press the cream cheese, which has been softened at room temperature, until smooth. Add cornstarch and granulated sugar, then mix until well combined. Add whole egg liquid and egg yolk. If vanilla extract is available, add it at this point as well, and continue mixing until evenly incorporated. Add heavy cream and continue mixing until smooth. Strain the mixture through a sieve and let it rest. At this time, preheat the oven to 160°C. Once the oven is preheated, pour the rested cheesecake batter into the mold and place it in the oven. Use a water bath method by filling the baking tray with enough water. If using a springform pan, remember to wrap it with aluminum foil to prevent water from leaking in. After 60 minutes, remove it from the oven. Let it cool to room temperature, then refrigerate for at least 2 hours. Cut a slice and enjoy.Milky and creamy, melting in the mouth—this flavor is truly delightful.
Part of breakfast, haha. Made it again, and my paper cup folding has improved. This time I specifically ordered vanilla extract online, so the flavor is even better. However, this time I made the cake batter first and then the cookie base. When pouring the cake batter in, a few Oreo crumbs floated to the top. Next time, I should still make the cookie base first, haha, or chill it for a while to set. The taste is really good. We ran out of Oreos at home, so today I used an equal amount of crushed digestive biscuits instead of Oreo crumbs to make one, and it was equally delicious.
